I like 2633 for maltier beers and 2278 for drier ones. That said, I don't have easy access to liquid yeast, and 34/70 does just fine for the vast majority of my lagers.
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Are you saving slurry and repitching from the dry strain? I have yet to try 34/70. My go-to German lager yeast has been WY2308 Munich Lager. It has done well with a Dunkel, Schwarzbier, Vienna Lager, and Helles. I have a pilsner going with S-189 right now but that's my first attempt with dry lager strains.