The Wyeast website seems to strongly suggest a diacetyl as fermentation completes with their Bavarian Lager strain, 2206. I prefer to chill my wort to below fermentation temps prior to pitching the yeast. For my current Oktoberfest, I chilled overnight to 50F, then I pitched the yeast and it was fermenting within 12 hours at 52F. I plan to hold it there for 3 weeks.
Does anyone have experience with WY2206 and doing a cold start to fermentation? Will diacetyl be produced at detectable levels to warrant a warmer rest?
I think ultimately, I'll be tasting the beer prior to the lagering phase (32F) and make the call that way. But any experienced help would be appreciated to help plan.