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?