diacetyl hell

[CEMaine]

My Stella clone has come out with all sorts of diacetyl issues. A definite smell and a bit of taste. DAMN!!
I am wondering if a bit of lemon in the glass might counter this and make it a bit more palatable. Has anyone tried this?

 

[malkore]

at what stage is the beer at now? primary? secondary?

usually letting it sit on the yeast cake allows the yeast to clean it up. this is why its important to sample the beer when you take a hydro sample.

some lagers need a diacetyl rest to come out clean, sometimes not.

 

[WBC]

Give us some info on what you did and what temperatures you used for fermentation and when you did it. Diacetyl can be reduced/eliminated by conditioning at 67F for 3 days if the yeast are still viable in the brew.