Are you brewing from extract or grain? If from grain, what temps are you mashing at, and are you using lots of crystal malt?
I only ask because the WL002 (or WY1968) is one of the four main strains I use regularly, and haven't had 002 beers turn out sweet unless designed to be so. It actually is capable of making a smashingly dry & hoppy IPA.
And conversely, I've made some surprisingly full bodied and sweeter beers (such as Burton/Old Ale) with the so called "Chico" strain and it's various aliases (even with the high attenuating 05 dry version).
While it's true that different strains can produce quite different results, after experimenting around for quite a few years I've found that they can be coaxed into producing similar results to each other with minor tweaks to recipe and procedure.
It's great to experiment with various strains and different brewers have different aims in doing so.
In my case, in an effort to consistently make the beers I enjoy, I zeroed in on just a couple of strains to use other than my preferred house yeast.
After experimenting with a known favorite recipe to get to know how the alternate yeasts performed, I found that a little manipulation of the brew routine could yield remarkably similar (and sometimes even identical) results regardless of which yeast I opted to use.
Doing so allows me to sub out the house yeast if I need to brew and don't have a pitchable crop ready to go, and I can still get a predictable result.
Experiment! That's half the fun of this hobby in the first place.