Lager - i sampled and i think i taste some diacetyl

[awtesta]

i made a munich helles on 6/19 using WLP860. I did primary fermentation at about 50F for 8 days, then bumped it up to about 60F over the course of 3 days and held for another 2 days. i then have moved it down to lagering.

i took a sample yesterday and believe i'm smelling/tasting some diacetyl. What can be done now to get rid of it? Should i slowly bump it back up to 60F to help get rid of it? Or should I just plan to lager longer?

 

[MrPowers]

I would just bring it back up. Try to warm it to a little higher temperature this time and/or leave it warm for a little longer.

 

[Denny]

I would just bring it back up. Try to warm it to a little higher temperature this time and/or leave it warm for a little longer.

Good idea. If that doesn't work, you can try krausening....adding a qt. or so of actively fermenting wort.