Removing diacytl in legged beer.

General Homebrew Discussion
1

I brewed a 3 gallon batch of Irish Red Ale several weeks ago using BRY-97 yeast.
  I jumped the gun and kegged it too soon
When I tasted it it was loaded with diacytl.
  I took it out of the kegerator and let it warm up to room temperature for a week ,which did nothing.
  Since I had brewed another batch in the meantime ,I top cropped a  couple of spoonfuls and threw it in the keg.
  I didn’t hook up an airlock, I’m just venting the keg every now and then.
  Am going about this the right way? Will I have to transfer to another keg to serve?

2

yeah, pretty much.  You might have better luck with using more.  When I’ve had to deal with that issue, I add about a qt. of actively fermenting wort.  You have the right idea, but you may be small on volume.

3

Thanks
Maybe I’ll grab some more of the fermenting beer and add it to the keg. The only problem is the fermenting beer is a stout might not blend well with the Irish Red.

4

The krausen dropped in the fermenting beer. So I took about two cups of the beer and put it in the keg.
Then it occured to me that I had just  made a keg of of Black and Tan.

5

This worked well,no more diayctl .
The beer isn’t great, but I don’t have to dump it.

6

Thanks for posting - I learned something!