Yeah, I have never thought 2035 and 2124 (34/70) were similar. I have only used 2035 when trying to replicate something similar to Yuengling Traditional Lager and I like its character and it seems very close to what is used in the commercial version.
Mark, one more question: Do you use a tool/calculator/site to determine how much slurry (or fresh yeast) to use in a given batch based on batch size, yeast strain, gravity, etc? In the old days there was MrMalty.com which may still be around but I thought I looked for it recently and couldn't find it or else the calculator was not working properly. I make a lot of 5% lagers and I use a lot of the same strains: Omega Bayern, 2124, 940 are very common here. Outliers are 2308/838, Diamond and 2278. Cheers and thanks again.