Diacetyl Rest

[Magnew]

I have brewed a pilsner urquell clone. It has been in primary now for 1 week. I took a hydrometer reading today and I am at my target FG, however, I intend to let it sit for awhile longer (another week or two). When I tasted the sample it seemed a little buttery to me. I'm thinking diacetyl. I didn't do a rest because I had read on the boards here that the diacetyl taste is part of the PU profile. I think, though that I wish I had. It is too late? If I raise the temp now will it do any good or is it moot at this point? Will some of that taste condition out? It really wasn't bad, just a little buttery.

[Stodbrew]

If you let it sit at your fermentation temp. for another week or so, the yeast should scavenge most of the diacetyl.