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.
Wyeast 1272 is the same strain as Siebel Bry 97. It's one of my favorite yeast strains as well. Bry 97 is less one dimensional than Siebel Bry 96 (a.k.a. "Chico", 1056, WLP001, and US-05).
I still believe that Bry 96 and Bry 97 are the two strains that were used at Ballantine's beer and ale breweries, respectively. These strains are held by the USDA Agricultural Research Service NRRL collection.
NRRL Y-7407 (Bry 96?)
Accession numbers in other collections: Lange 2
Isolated from (substrate): BR, Beer pitching yeast
Substrate location: Ballantine Brewery, New Jersey, USA
Comments: ID from 26S renal partial sequences.
NRRL Y-7408 (Bry 97?)
Accession numbers in other collections: Lange 4
Isolated from (substrate): BR, Ale pitching yeast
Comments: ID from 26S rDNA partial sequences