Yep. I brew my Oktoberfest with WY1338, as I no longer have the capacity to lager. This strain seems to take forever to ferment out, you have to rouse the yeast a bit, but it produces a super malty, clear, and clean tasting beer. I prefer it over Kolsch yeasts.
I went to do an Oktoberfest last year using Kolsch yeast, and my LHBS talked me into using WY2007 Pilsen Lager yeast even though I wasn't lagering. They had a pilsner on tap that they used it for at shop temps at it was quite good. I tried it, and it produced a nice clean flavor even at 65ish degrees. Got this years fermenting with 2007 as we speak!