I recently racked a Black IPA too soon and it tastes like Butter Beer so I'm guessing Diacytel. Would simply adding some rehydrated dry yeast (I was thinking S-05, I fermented with S-04) do the trick or would I need to whip up a starter to simulate krausening? Or maybe even just drop a little maple syrup in - I'm not sure if the yeast needs something to eat before it starts cleaning up the mess.