I have testes several different yeasts and 34/70 is my pick. S-23 would dry it out, but seemed to leave behind a tad bid of green apple no matter what I did, in any other beer it wouldn't be noticeable. I ferment around 50F and bring it to room temp either before or after lagering. I lager for a couple of weeks usually, I carb it up pretty heavy, but the head always lingers around too long, maybe too much protein left in the final beer.
S-23 may be a good choice really. One defining part of the Budweiser profile is a hint of Acetaldehyde, though it's really really subtle.