Best Bitter Progress

Just an update to the best bitter I brewed on 4/12. This thing fermented really fast. By 4/15, the krausen had fallen and the gravity had dropped to 1.009. All done and ready to keg right? Not so much. I let the temp drop down a few degrees and took a sample off the conical. Holy butterscotch! Apparently I was having my first experience with diacytel, which is a buttery aroma/flavor associated with some yeast strains, particularly english yeasts. I went on the forum at northern brewer, and was told to warm up the beer a little bit and wait for the yeast to clean itself up, taking the diacytel with it. Problem solved. I tasted a sample tonight again and no buttery aroma/flavor. Probably will keg this weekend.