Wyeast 1764 at the low 60s turns out a good pilsner like beer. (Just don’t tell those “like-minded individuals” or they’ll ban you from their forum.) 
Probably what got you banned. My lord, what were you thinking? 
Ok, I think I’ll go with what has already worked well… WY 2124. I plan on calling this one “This Pils is IT”
You been watching Game of Thrones, my lord?
And you just passed 1764 on your post count!
Anyway, I have a pils lagering right now with 2352 that, I think, turned out pretty nicely. It might be a full-on pilsner yeast, but it’s showing promise. Might be more of a Bavarian style pils.
That doing an experiment to be able to cope with temporary loss of temperature control was not meant to say “Do it all the time” or to convert lager brewers to the ale side.
I’ll throw in WY2278 for consideration. It gives a great crisp/dry finish. It is at least on par with 34/70 in my opinion.
I just might give that one a try.
I am going to bring a CAP to Club Night that I split the batch into two, half with 34/70 and half with 2308. You can try them side by side.
The 2 back to back batches of German pils I just made used 2278.
Let me know how they turn out. There is only so much experimentation that one can do with a grain bill of German Pils.