What about pitching rates? Do you have the right pitching rates?
Try making a malty style like a bock. I find that maltiness comes through better in lagers.
What about water chemistry? Are you on well water, city, water, RO water? Do you find that your beers vary with seasons? Where I live the water changes seasonally. That could be affecting things.
pitching per mr.malty, making starters... i was using tap water with camden tablets to remove chlorine/cloramine and then adjust with small amounts of salts per beer style. last couple of brews have went with RO water and built up with water salts without change in end results.
i guess i should also mention that i typically oxygenate for about 60s on beers of 1.050 and lower, 75s for 1.050 to 1.065 and 90s for anything above that.
these are all ales as well.