Diacetyl in Bottles?

Northern Brewer General
1

Cracked one of my Wildflower Braggots last night for the Game of Thrones premiere (getting all wizardy and all), and picked up some diacetyl that I did not recognize in ANY of the prior tastings. Some details:

Brewed 10/15/12
OG 1.111
2 packs of Nottingham
Primary for 7 weeks
FG of 1.012
Racked onto oak chips for 2 months (probably a little long)
did not pick up ANY diacetyl in previous tastings
-primed using table sugar, bottled on March 5, 2013
-it is fully carbonated, but I am guessing this beverage needs another 6 months of cellaring at least before it is decent.

2

Probably caused by wild bugs from the oak chips. Oak is virtually impossible to fully sterilize as it is very porous and home to probably hundreds if not thousands of different organisms. Many of the “beneficial” organisms in sour beers, such as Brettanomyces, etc., likely originated from wild beasts that are contained in oak. So anyway… yeah, diacetyl is produced by many of these bugs. And, there are other bugs capable of eating diacetyl. So it should be interesting for you to see how this braggot evolves in flavor over time.