I'm late to this party, but I have a Mild in two carboys right now, one with 002 and the other with 005. I find the 002 much fruitier and much more flocculent.
Both were fermented with 1 qt starters, new yeast from the vial. Both started in the mid 60s in glass carboys, then brought to room temp (low-mid 70s) to make room for a lager in my fermentation cooler.
002 seems slower to reduce the diacetyl, in fact I don't think I tasted diacetyl in the 005, but my taste threshold for diacetyl isn't all that low.
Plan on kegging today. If I have anything to add, I'll let you know in a few days