Since their conception, I have used only 800, 802 and 830. Even though the level of pentanedione and diacetyl is high in 830, don't assume a diacetyl rest is a necessity. There is another part of the diacetyl thing called alpha acetolactate. A good load of healthy yeast, aeration, wort in the right pH band and a good level of nutrients, lessens the chance for diacetyl formation. It is better to test for diacetyl before doing the rest. Diacetyl is sometimes confused with an infection. Doing a test will let the brewer know if it is diacetyl, an infection, or if the beer is good to go. WL 830 finishes a little sweeter than I like in a lager.
