I really like 1272. Good performance, high flocculation, and the ester profile works well in both hoppy and malty American/British-style ales. I can really ramp up the esters with pitching/fermentation temperature too, which can add some nice complexity to something like a mild or porter.
I'm a big fan of 1469 for the same reasons given here, but more on the British side. Fermented low it can be very clean for American styles, but with a nice malt character.