[dzlater]

  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?

[denny]

yeah, pretty much.  You might have better luck with using more.  When I've had to deal with that issue, I add about a qt. of actively fermenting wort.  You have the right idea, but you may be small on volume.

[dzlater]

yeah, pretty much.  You might have better luck with using more.  When I've had to deal with that issue, I add about a qt. of actively fermenting wort.  You have the right idea, but you may be small on volume.

Thanks
Maybe I'll grab some more of the fermenting beer and add it to the keg. The only problem is the fermenting beer is a stout might not blend well with the Irish Red.

[dzlater]

The krausen dropped in the fermenting beer. So I took about two cups of the beer and put it in the keg.
Then it occured to me that I had just  made a keg of of Black and Tan.

[dzlater]

This worked well,no more diayctl .
The beer isn't great, but I don't have to dump it.

[el_capitan]

Thanks for posting - I learned something!