I regularly use White Labs WLP005 (same yeast) for all my ales. The issue is that it is a bottom fermenting ale yeast, trained for conical fermenters. I find that when I use a big (3-4 liter) starter for a 6 gallon batch, it finishes in 3-4 days and drops out. As soon as the krausen starts to fall, I rouse the yeast a couple of times a day to complete the first week, then let it be still for another week. Do not rack to secondary prior to two weeks! If you underpitch/underaerate this yeast will not attenuate properly and if stressed will produce spicy/phenolic flavors. I prefer to keep this yeast going by pitching a healthy amount of the slurry from a previous batch. Second and above generations finish faster and attenuate better, so don't pitch a first generation into a high gravity beer.