Okay, this is very ENCOURAGING. I also have the Novalager waiting in the fridge and I have all kinds of plans for it. Glad to hear your good news.
It could be my process, recipe, or something else, but it is not a crisp beer. It cleared nicely, but it has a sweetness or fruitiness I can’t put my finger on. Again, it’s just one anecdotal data point and could very well be operator error.
My 940 beers have always been balanced, attenuated well and have cleared. I think these Baja packs are 11g, right? How many packs and what was your fermentation temp? Even though I am celebrating the arrival of more dry yeast, I admit that some that I have tried have presented some challenges.
2 packs. I fermented at 55°F. I tasted it again today. I am probably going to dump this batch. It just ain’t worth any more time/effort IMO.
Bummer. Sincerely. It’s good to taste it a few different times especially as your first taste of beer in the day. That always helps, IMO. I have a 2124 “gold lager” on tap that seemed kind of bland and boring and I was about to make some notes on how to brighten it up. A couple days later after a long bike I grabbed a glass of it and sat outside and it was actually fantastic. I think I had originally tried it right after a very different beer and my tastebuds weren’t receptive to it. Stooopid tastebuds. 
I did a batch of pils with Baja. Pitched heavy at nearly 2 grams per liter. Ferm temp 48 ramped to 54. Fermentation took about 12 days to terminal 1.009. I thought it was pretty crisp and clean after a couple weeks lagering. I like Diamond more though for my pils.
Had another taste yesterday after a few more days of clearing. Even more impressed. Really complements the flavor of the Hana malt.
I am enjoying the first Novalager pils from an April brew session. After a few weeks of lagering, it is tremendous. This yeast may take over for Diamond as my go to yeast…I have repitched a couple times and am anxious to see if it holds up for a few generations of repitching. I never would have guessed that I would be saying that.
I was thinking the same thing in relation to NovaLager vs 34/70.
Although I’ve only used Novalager once, I think there may be enough difference from Diamond to warrant using both, depending on desired outcome. Hope to soon split a batch between the 2 to see if that bears out.
All the Novalager comments are very encouraging. I was thinking that I would brew with Baja next but maybe not. 
Diamond and nova definitely different enough to keep both on hand. Diamond is maltier with a hint of sulfur. I think that it would work better in some German lager styles.
Based on my limited usage, and non side by side tasting, I would have said Nova is maltier.
i was craving that taste of diamond in the pils i made with it today, i was thinking about the sulfur. its definitely a really great yeast