Recipe details would be helpful. Yeast strain, mash temps, hop schedule, and grist have an influence on the beer as well as your fermentation. For instance, Brewferm dry lager yeast may work OK, and I mean just OK with a dark lager, but does not work well for light lagers. It gives a yeasty character that just won't go away and really accentuates hop bitterness. Dry lager yeasts really aren't all that great, although I have used 34/70 with decent results and I hear that S-189 works well. I tend to stick with liquid strains for lagers, they just work better for me.