Hiding Diacetyl via Dry Hopping

Ingredients
1

I have an american premium lager that ended up with a stronger than I care for diacetyl off-flavor.  Anyone ever try masking diacetyl with a late addition dry hopping in the keg?  I’ve got amarillo, cascade, chinook, tettnang, or willamette to choose from - any recommendations?

2

Others will have an opinion, but mine is to pitch a starter at full krausen into the beer to clean up the diacetyl.

3

+1  I have to agree.  If you try to use dry hopping to cover up the diacetyl I would be inclined to believe you would end up with hoppy, butter flavored beer.  Just my $0.02

4

I’m with the other two, it’s the best way to get rid of diacetyl.  Warm it up, pitch an actively fermenting stater, and let it sit for a few days.

5

Thanks for the input all.  I’ll give it a try!

6

again, the right fix.