anyone using the dry lager yeast?

Has anyone used either the Saflager 23 or the Brewferm Lager dry lager yeasts for a light lager? I have a recipe that has worked well with the Wyeast Czech pils yeast but I have an application that needs to use dry yeast. The Wyeast always was dry, crisp and clean (as was the White Labs Pilsner yeast) so I'm a little worried about the SafLager 23 dry yeast description: "This yeast develops the best of its fruity and estery lager notes when fermented at low temperatures (10°C-14°C) yet producing very good lager and pilsner beers at higher temperatures (16°C-20°C)." and "This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium." It doesn't sound dry or clean. Other comments I've seen on line speak of undrinkable. Brew your Own said 80% attenuation but produces fruit esters in lagers. The Brewferm Lager has less of a description: "A dry lager yeast. Flocculation: high. Attenuation: high. Ferments clean and malty. Optimum temperature: 50°-59° F." and "A specially selected strain of Saccharomyces uvarum (Carlsbergensis). A sturdy lager brewing yeast, delivering a consistent neutral fermentation with little or no Sulphur components and other undesirable by-products. Sedimentation : high Final density : low Fermentation temperature : 10 - 15 °C " Has anyone tried this yeast - is it clean and does it ferment dry? Brew your Own said high attenuation but produced wit like banana clove esters. How about the old standby Superior Lager yeast? Any place locally to get the Saflager T-34/70 (Weihenstephan) or the Saflager S-189 (Hurlimann) strains, or has anyone tried these varieties?