I have to agree with Sean on the US-05 vs WY1272 debate. I do always have a pack of US-05 on hand, but I also have found that it takes a lot of time to flocculate, and is very easy to kick up. 1272 is one of my go-to yeasts.
Sean, I thought WLP051 was the Pacific Ale yeast, which was (According to Kristen England) the Red Hook strain. In my experience, the Pacific Ale yeast is EXTREMELY temperature sensitive, and also very easy to kick up. It took me 6 weeks to finish my IPA, because every time the temperature drops below 65, it stops fermenting.