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Diacetyl rest conflicting advice

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Pugilist

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I have been read a TON on the necessity of a diacetly rest while my lager ferments at 52F. It seems the most common is to wait until the beer is approximately 75% fermented and taste/smell test for the prescence of diacetyl.

I used the white labs Czech Budejovice strain which advises "very low diacetyl" production in its description. As well, the white labs faq states:

"To minimize the diacetyl attributes in beer, it’s recommended that the fermenting wort rest once the beer has reached terminal gravity for 48 hours at 62-70 degrees prior to crashing the temperature."

This would mean waiting until final gravity is achieved? Any lager brewers here know what the rule of thumb should be?
 
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