Firsts... Made an IPA, I fermented upper end (68-70), not sure why now. But, this has been in bottles for three weeks and now chilled. When I tasted previously, I thought estery from higher end ferment temp, but it's not. It's very evident now that this is diacetyl. I've read the about it, but never actually smelled or tasted it (that I'm aware of). The smell is enough that I don't get any awesome IPA hoppy smell - and I dry hopped this. The taste is muted, it's subtle in the background. So, I guess worse case I got two case of bad smelling, mediocre IPA. Question 1: will it diminish with time? Given that's it's been in bottles in a warm area for three weeks now, I'm not imagining taking them out of the fridge and warming it up is going to do anything now. Question 2: it was 9 days in primary then racked for 5 days before bottling. a) guessing I let impatience win and should have left it a full 2 weeks in primary even though hydrometer said it was done and b) previous thread discussion on "the swirl" at the end of fermentation maybe would have forced the yeast back into action to clean up? Good thing it's an IPA .. if this was something light, without the hops dominating over the butter and toffee, it probably wouldn't be palatable.