I sampled mine yesterday after a week in primary and it was at 1.018, which I'll take if it doesn't drop anymore. The interesting thing was it had a distinctive diacetyl flavor, buttery just like they say. I used the Wyeast London ESB yeast which they say needs a thorough diacetyl rest so I'm not worried about it. I'll just leave it for another couple two three weeks. I thought it was kind of cool because I have never tasted it before, to my knowledge. It was very clear that's what I was tasting.
Beyond the diacetyl it was a very nice color and I think it's going to be good one. Thanks KB!