diacetyl problem

I just brewed up a wheat beer and the end result had a diacetyl flavor. It was very subtle and took me longer than usual to identify it. I'm not sure what caused it and I would like to hear your opinion on how to get rid of it. I used Wyeast 1010 and fermented at a consistent 65 degrees F.

The only thing that I could think is either 1) wild yeast got into the wort before I pitched or 2) I picked a poor yeast strand.


Ideas?

how long has it fermented?

I had some success getting rid of diacetyl flavor in one of my lagers by bringing it back up to fermentation temp and pitching more yeast. Let it sit for a week and the flavor was gone.

It fermented for two weeks and then it was bottled.

Did you underpitch? How did you oxygenate?

It's not hard. Just do a diacetyl rest at the end of fermentation.

stevedasleeve said:

It's not hard. Just do a diacetyl rest at the end of fermentation.

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Is it typical to need a diacetyl rest when it was already fermented at 65F?

thebeerbrewer said:

Is it typical to need a diacetyl rest when it was already fermented at 65F?

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I've no idea what's typical. I do know however that if you leave the beer fermenting eventually yeast will reabsorb diacetyl. Ramping the temp towards the end will allow for this, but really just leaving the beer in the yeast longer - say a week - will deal with this nicely assuming fermentation had progressed normally.

ayoungrad said:

Did you underpitch? How did you oxygenate?

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I did not underpitch. I oxygenated by shaking the wort vigorously.