So unless we have lab rated instruments, and do lab level isolations, we cannot know with a reasonable degree of certainty that the yeast we repitch will achieve the same results as the lab produced specimen of that yeast, right?
All yeast cultures drift over time. That's why labs store important master cultures at -196C. At that temperature, life goes into suspended animation.
I would argue that each of the BRY 96 descendents (i.e., "Chico," Wyeast 1056, WLP001, and US-05) are slightly different because they are isolates.
But as a homebrewer can we accept the clean resulting yeast of an initial pitch with a fair degree of certainty to produce a similar beer?
In my humble opinion, home brewers should embrace drift, that is, as long as the drift is not affecting the finished product negatively. Drift is how one develops a "house" yeast strain. For example, there's zero doubt in my mind that the yeast strains used by Young's and Fuller's strain share a common ancestor.