One of the most valuable lessons I've learned as professional brewer is the importance, and ease, of a diacetyl force test. Every beer, every fermentation. It might seem like a lot, but it's not, and you can do other things while running the tests. I was amazed at how prevalent it was at terminal gravity, and how quickly it dissipated with a little more time on the yeast. We would test daily until it was undetectable, then crash, harvest yeast and move on. And, to some degree, it happens with nearly every type of yeast, clean American, estery British, Belgians, Weizems, Lagers, you name it.
As a homebrewer I take a more simple approach. I looked at all the data I gathered at commercial breweries and found that it almost never takes more than 5 days to clean up all traces of diacetyl. So at home once the beer is terminal I just give it 5 more days at ferm temp before crashing and removing yeast. Simple and effective.