After brewing a quick Scottish 70/- (2 weeks in the carboy) for competition, I submitted it with the fear of diacetyl due to the short conditioning time. I kept tabs on the quality of the beer as it carbed and was very disappointed to find a large amount of diacetyl in the finished product. Keeping in mind that this was not yet carbed, I searched sites to see if it might clear up as it aged and conditioned. The only sites I found indicated that diacetyl only got worse with age. Luckily, my depression faded after my beer finally carbed up and the residual yeast in the bottle ate the rest of my diacetyl. This happened as I hoped and just wanted to write a quick blurb in case anyone else found diacetyl in their beer and got immediately depressed. It does fade with age if you taste it green. I believe that if it's filtered, or bottled from the keg, and diacetyl exists after conditioning time, this might not be the case, but in my situation it worked. Cheers!