[Jeff]

I have a batch of Oktoberfest that I just kegged up and carbed.  Tried my first pint, and the dreaded diacetyl is apparent.  I've read that you can re-pitch yeast at high krausen to try to drive it off, but I was thinking about just putting it into a fermenter and adding lacto or brett and forgetting about it for a while.  Thoughts?

[dmtaylor]

Remove CO2 and warm it back up for 3 weeks.  If there's any yeast left in there, the yeast will eat it.  If you want to be sure, add more yeast.  But keep it warm for several weeks.  Yeast will eat it.

[denny]

I've had good luck with krausening in that situation.  Pitch an actively fermenting qt. of wort and with a week.

[BrodyR]

Agreed. A little bit of krausen has worked for me better than I anticipated. I just made a quick starter and poured it in the keg the next day. A few days later diacytel was gone.