Or would I have to do all that fancy lager stuff.
34/70 is quite forgiving, people have been happy with the results of fermenting it up to 18C/65F or more. See this thread on HBT - but people there prefer Mangrove Jack M54 for its better flocculation.
You can fix flocculation just by adding a bit of a good floccer like Nottingham after 48h or so, S-33 or Windsor followed by Notty is a common combination.
Or you could try things like the new Lallemand dry Voss.
Thanks, looked at M54, 64 degrees minimum would be an issue.
I desire to use yeasts that match my basement environment.
For the most part the basement is 57-59 degrees year round.
I'm not allowed/willing to create a special environment for the yeast.
I've been spoiled with Nottingham yeast, it packs down well and
stays there during bottling. Other yeasts when I get close to the bottom
stirs up into a cloud if I just look at it.