I guess I need to do a side by side - 833 definitely seems to leave a maltier mouthfeel than 2124 to me. Sort of like the difference between 1056 and 1450. Who knows? I can always be wrong.
Ditto. I have several lager yeasts in the refrigerator and if I'm smart ( ), I'll use a good 3 or 4 different ones on my next batch. Might have to ferment in plastic gallon milk jugs though, which could introduce some interesting variables in itself.