Possible diacetyl after one week of fermenting. What now?

[kiwipen]

As the title says my beer has been in the fermenter for one week and I think it has diacetyl in it.

All grain, light malt, OG about 1055.
Yeast is 2 packets of US05 started at 20c/68f, and raised to 22c/71,6f.

It's pretty dead in the blow off tube.

Will or can the yeast still be able to get rid of the diacetyl if it gets some more time? I was planning on letting it sit for one more week.

 

[VikeMan]

Will or can the yeast still be able to get rid of the diacetyl if it gets some more time? I was planning on letting it sit for one more week.

Yes, yeast normally clean up the diacetyl made. Give it time. If it doesn't clean up completely, consider krausening with a fresh active yeast starter wort.

 

[Rob2010SS]

+1 ^^

Just give it more time. I'd give it another week and see if it's cleared up. You're temp is probably fine but you could raise it up a couple more degrees just to be sure.