For malty lagers I use W206. (Wyeast 2206, maybe White Labs 830?)
Edit: According to Kris England's chart it's WLP820.
wyeast 2206 - any issues with burning up the diacetyl ? they even list it as high producer of D.
2206 is my go to lager yeast because I not only love the malty flavor it gives, but I have never gotten diacetyl from it. I think it's the most reliable, well behaved lager yeast I've used.
I used Wy2206 and the Oktoberfest was pretty good. I thought I could detect some diacetyl but none of my friends could. This was my first and only lager attempt as I don't have an ideal place to ferment a lager. I used a Mr. Beer fermentor so I could ferment it in my refrigerator. It fermented around 47F and lagered for two months at 37F. Probably not ideal temps so a little diacetyl wasn't surprising. Overall it was a good beer and if I ever get a thermostat for my deep freeze I'll use 2206 on another Oktoberfest.
EDIT: I also didn't make a starter as I thought a smack pack would provide enough yeast for a little over 2 gallons. May explain the diacetyl I thought I detected.