1272 is a great yeast, good floc, but I find it a bit too tart.
I think at the moment my favourite neutral ale yeast is San Diego.
As far as harvesting goes it can become a lot of work if you want it too, but it does not have to be...
Not the best practice, but our method is
Pitch initial yeast from the original source into 1st fermentor (could be dry, smack pack or a bottle from a mate)
Allow to ferment out, taste the beer for any signs of infection, and drain fermented beer into keg or what ever
If no infections, swirl residual beer and tip a good half into a sanitised 330/600ml coke bottle (depends on how much beer is left in the fermenter) and store it in a fridge.
Pour the next beer directly onto remaining old yeast cake which is still in the fermentor,
Allow to ferment out, and drain fermented beer.
Repeat until you have too many 330/600ml bottles of the yeast spare and have sent them to all your mates.
Once you have a couple of brews on the yeast cake you may get sick of the yeast, pour left over yeast (if wanted more) into bottles,
AND start fresh with the next yeast your wanting.
To reuse the yeast from the 330/600ml bottle
just tip of a little beer form the top of the bottle and taste test, it will be yeasty or even a bit of Vegemite if it's been many months, as long as no sign of infection
tip rest of bottle into the fermentor and tip in the cube of beer, done for the next cycles.
Never pitch a light style beer onto a dark beer's yeast cake.
QldKev