This time I'm using WLP830 German Lager Yeast which is the equivalent of Wyeast's 2124 Bohemian Lager Yeast, but I also like to use WLP833 (lends a bit more maltiness) for my Helles as well.
I have had a couple years of great success using W-34/70 (dry) for all malty German styles: Helles, Maibock, Trad Bock, Schwarzbier, I've even used it on an Alt and a couple Oktobers.... it starts slowly, so I'll make a 1.050 Helles first, then use the cake from that for a Maibock and it goes off like a rocket.
It does work for Pilsners too.... but I find I am having to tweak water and hops to get them where I want them.
I am planning on trying the 34/70 out on a Helles here soon. Why is it more troublesome for Pilsners for you?
I miss a certain aroma that I associate with classic German Pilsners like Jever, Warsteiner, Krombacher, Bitburger, Radeburger, etc. The flavor/bitterness is fine but I find aroma lacking somehow. Some interplay between hops, sulfates, yeast, etc. It's a puzzler. For the maltier styles mentioned above, for some reason, it doesn't seem to be as much of an issue. YMMV.
HOWEVER I continue to use 34/70 for Pilsners because of ease of use (I can brew on a day's notice with dry yeast; no starter needed), and I'm happy that my Pils is "close enough". And also because of based on discussion on this board, a number of you also find your Pilsners lacking that "special something" even when using different yeasts. (The more I brew, the more I think a lot of that special aroma might be oxidization...)