Diacetyl After Bottling?

[Carusoat]

So I brewed up an IPA a while ago, and it was the best tasting thing I've ever brewed during every step of the process. Putting it into primary it tasted great, secondary even better and at bottling I could have just drank it right there. So I was pretty excited to open them 2 weeks later and they are terrible. From some research I believe they have some diacetyl qualities as they smell and taste some what buttery. I've never really run into this and am confused at how it happened. It sat in primary for 3-4 weeks, secondary another 2 and bottle carbed for another 2. One thing I think may have happened is the temperature during bottle conditioning may have gotten high....maybe even to 80F. Do you guys think this is what went wrong? And also will time mellow it out or should I dump them?

Also- I brewed a dunkelweisen after this IPA and set the bottles in a different area that is cooler and they seem fine. They didn't sit in the primary as long, but they used the exact same vessels.

 

[Gerhard]

Bacteria infection….yes, this can cause the big "D"

 

[MindenMan]

Based on the amount of time spent before bottling, diacetyl seems like quite a reach. As far as dumping them out goes, don't go there yet. I do wonder if you picked up an infection in the secondary, as it appears you may not have put the dunkle into the secondary, but I really don't know. There are infections that taste like butter as a by product, so I am only guessing.

 

[MaxStout]

Don't give up on it yet. Wait another week or two and try another one.