Jarret, I have used this yeast a fair bit (actually have a batch fermenting with it right now, in fact), and have never needed a diacetyl rest. My opinion is that if you pitched an adequate amount of well-aerated yeast, and that you kept your fermentation warm enough (say 19 - 22 deg C), this yeast does not leave significant diacetyl in the beer. However, one caveat is that you should keep your beer in the primary on that yeast cake for at LEAST a full week at, two is probably preferable. During this time, the yeaast will be in direct contact with the beer and should clean up any left over diacetyl, assuming that you don't drop your temperature.