Wyeast 1272 American Ale II is has a flocculation level of medium.
You can get certainly clear beer from this yeast, you just need to give the yeast time to settle out. Cold crashing is a great way to do accelerate this process, 35F is fine, as close to freezing without freezing - how low you can go depends on how accurate your temp control is. Use a thermowell to get your temp control probe as close to the beer as possible. Give it as much time as you're comfortable with - a week should be enough, two is better. If you are planning to keg, this helps also, as the remaining sediment and yeast will get sucked out of the dip tube on the bottom of the keg. The first few pints will be more cloudy and bitter but after that it gets a lot clearer.
US-05 (a.k.a. Chico yeast, California Ale yeast WLP001, American Ale 1056) is also a medium flocculation yeast. So no variation needed.
There are of course, highly flocculant strains that are worth experimenting with to see the difference, for example, several of the British strains (like Wyeast London ESB 1968).