Been brewing for near on a year and have run into my first issue (aside from a home-made lauter tun manifold that required fine-tuning) - diacetyl in my lager. I thought I had conformed to the rules; cleanliness, a diacetyl rest and adequate pitching, but I've now got some nasty lager. My first lager was made in winter, so was easy to temp control but this one was in a fridge. I rested it at ~65 for three days and it tasted fine at bottling two weeks ago (neither of the other two batches that got bottled that day have any signs of infection/contamination), so I wondered if anyone had any suggestions about what I could do in the future to avoid months of hard work going into the butter dish. It looks beautiful too, is there any hope for it?
Thanks in advance