Have you noticed any differences when you repitch? I never bother to repitch dry yeast, since the whole reason I'm using dry yeast in the first place is because I don't often get to plan out my brews that far in advance. But in light of some of the info on this thread, I'm wondering if it may be worth the effort.
What effort? Repitching is simple. Pour or scoop about 150 to 200mls of slurry into a sanitized container and store it covered in your refrigerator until the next time that you brew. If you brew infrequently, feed the crop every three to four weeks until you are ready to pitch.
If you are planning to repitch US-05, I recommend racking early to a secondary for clearing, so that you can crop the most flocculent yeast cells from the primary. US-05 is somewhat powdery on the first pitch. The repitch will be noticeably more flocculent.