[astrivian]

If you have brewed with WLP575 - Belgian style ale blend, did you notice if it happened to produce a lot of diacytel? If so, does it go away after sitting in the secondary for a while?

A brew of mine tastes like butter and i am wondering if it got infected or if it was the yeast.

[IHBHS]

Based on White Labs info, there should be a low-low medium diacetyl production, but with diacetyl it should subside quite a bit.  Leave it in the primary for a few more days than you normally would and see if it clears up.  Moving it to the secondary will take longer for the yeast to clean up the diacetyl.

[astrivian]

Ah good thanks. I have had an infected beer before and it tasted way worse than this one does. I will let it sit a few more days like you said and taste it again. I already transferred it to the secondary. The odd thing is i didn't taste any butterness when i took a sample from the primary, but tasting it a day or two later in the secondary is when i noticed it. I didn't think it would have gotten and infection because by that point it was 17% ABV. It is still going too; bubbles are still forming on the insides of the secondary and the airlock has a bubble every few minutes.

Anyhow, i will let it rest and see what happens. Thanks!