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Ouch, let me clarify- the pils has had a longer secondary than most beers I've brewed and I'm postulating that the champagne yeast will be best equipped to work on the diacetyl whilst retaining the crispness of the pils. I still have to rerack to a tertiary, pitch, then give another diacetyl...

That would work but I'm jonesing to break in the beer gun i just got. I was thinking the champagne yeast would work quick and not add too much to the final product.

I've got 10 gals of pilsner that I'm trying to save. Out of the secondary I didn't notice any diacetyl smell or taste but do now that its kegged. I'm planning on putting the kegs at room temp and eventually racking them into a tertiary with a starter to see if it'll gobble up the diacetyl...