Sweetness and maltiness are sometimes confused. If the beer is cloyingly sweet, then it could be a function of the mash temperature (extent of full conversion and starch chain breakdown) and the above notes about the higher alcohol/ residual starches could apply (simply a very high body beer from a higher temperature mash). If it was mashed around 149F for a long enough time, then it may be simply a confusion over the maltiness created by this yeast strain. My recollection is that 833 is pretty good for bocks and O'Fests, whereas 830 is more the pilsner strain.
As to the American Lager strain - if you used some flaked maize, you will likely discover the drier side of the lager beer spectrum.
That's the great thing about this hobby - trying to get the ingredients and processes matched correctly to come out with beer the way you want. I have tried multiple batches to replicate Capital Brewing Company's "Supper Club" lager, but I haven't nailed it yet. (Still some pretty good beers, though).