glad I stumbled across this post. We have 15 gallons of an Oktoberfest which is already kegged, and carbonated. New to the world of Lagers, forgot to do the Diacetyl res. Tastes a little buttery, not terrible though.
Only thing I can think of would be to let it un-carbonate, rise to room temp (or just under) and re-pitch a fresh pack of yeast to clear it up.. then start lager phase all over again..
sounds like a lot of time and effort to waste on a batch that isn't un-drinkable.
Think i'll just remember the Diacetyl rest for next time.
Any thoughts?