Is pediococcus a sanitation related issue, or something else? Denny has told me that it can cause diacetyl. I'm trying to eliminate possible causes as to diacetyl in a 1.051 APA, fermented with 1 packet of US-05 for 10 days at 66F. I did not take a final hydro reading, assuming 10 days was ample enough time.
I'm not sure that pedio infection is your problem here.
As others have pointed out, pedio IS related to sanitation, but it takes some time to develop. It's more likely that you're just getting normal diacetyl due to yeast action.
If you're getting loads of butterscotch/diacetyl and also lactic (i.e., yogurty, without much aroma) sourness, you might have a pedio infection. If you're just getting lots of diacetyl, but not much sourness, you probably don't have a pediococcus infection, but you do have a fermentation issue.