Another fan of 34/70 here. To the point that it's become the only lager yeast I use any more.
I brew 10 gallon batches and split into two plastic Big Mouth Bubbler fermentors. I split three packets of 34/70 between the two, lower them into a small chest freezer set at 50°F, let them ferment for three weeks, then keg and put in the keezer set at 34°F, force-carbing after a couple of days. No diacetyl rest. Never any problems with diacetyl, other off-flavors, or under attenuation. The convenience of having dry lager yeast with longer expiration dates on hand compared to the old days of making starters to build up liquid yeast is worth it to me.
Back in the pre-34/70 days, I was very fond of WY2278 for pilsners and WY2308 Munich for dunkel and bock beer. Either of those two for O'fest and Maibock.