First expereince with diacetyl "butterbeer"--will it fade with age?

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artguy

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I just tried a bottle of a Cascade Blonde that I brewed a while ago (in primary for 3 weeks and bottled 4 weeks now). It's the first beer that I've brewed that had any noticeable buttery off-flavor (it truly tastes like artificial butter, so I assume it's diacetyl). So, I'm wondering whether this is an off flavor that will fade with age, or is it here to stay? Any experiences out there?

As far as recipe:
OG 1.045
IBU 23
6.75 lbs. 2-row
.75 lbs. golden naked oats
.3 oz. magnum @ 60
.5 oz. cascade @ 20
.5 oz. cascade @ 5

The one thing I definitely did wrong with this batch was to rack this relatively light beer onto an S-05 cake from a slightly stronger beer, so I know I massively over-pitched. From what I've read about diacetyl, though, I thought it was more likely to be a result of under-pitching and stressed yeast.
 
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