You definitely want a diacetyl rest with this strain.
I use it all the time for helles and matter of fact, I am just moving down towards lagering temp after a D rest done over a long weekend. This is one of the few strains that also throws isoamyl acetate at levels within taste threshold, whereas most strains do not. Even though it produces crisp, clean lagers. If you did not do a VDK rest you will be left with both diacetyl which produces the buttery tones and also some banana tones that come from IA. As long as you perform at least a 3 day 60f rest before reaching terminal gravity it has always been lowered in my experience and then the minute levels left are dealt with when lagering and always disappear in the finished beer.
The strain does not really create tons of sulfur/ diacetyl like some other strains and it is mainly the IA that your concerned about when using this yeast.
Specifically using my current beer as example. I target around 1.015 to move the temp up and when I start moving down to lagering temps it usually is around 1.010
EDIT** To chime in with Dave if you left the D rest for over 3 days to a week or whatever it certainly will not hurt a flea as you should be fully fermented out after a few days at 55-65f