**Here's the official follow up**
I kegged the red into my mini kegerator and sampled it after letting the beer to lager for about a week. My friends are a fan of the red i made, which ended up being about 7.35% abv. However, after dealing with this yeast, i can't say i'm a fan. The final beer came out tasting nice and malty, but the diacetyl is still present (although dialed down). The beer tastes velvety, the nose is still nice and malty, but there is definitely some diacetyl and a some solventy nodes in the flavor. If you use this yeast, i would suggest fermenting it lower than perscribed by fermentis (60-62) and let it age for a few extra weeks in the primary.
The main drawback with this yeast is its vigorous primary fermentation (between 3-4 days for majority fermentation). Once it initially ferments, you have to spend way too much time waiting on it to clean up (~3 weeks in primary). I would just go the nottingham route if you're set on dry yeast. Just my opinion though.