This is only my third lager attempt, so I need to figure out my fermentation profile. I'll try it cold (under 50F) for the next one with an extended d-rest. If that doesn't work, I'll try the slow ramp-up. Something will work I'm sure. Also, I had a friend come over and try the beer last night. He can't taste the diacetyl, so maybe I'm just hyper-sensitive to it. I'm making a starter of US-05 today, so I'll pitch that at hi-krausen after I warm the beer back up, and let the yeasties have at it.