I have used White Labs exclusively up to this point, but my last batch came with Wyeast 1056 so I thought I'd give it a try. The extract kit came in the mail with the smack pack completely inflated so I picked up another at a LHBS just in case and pitched both packs.
The batch started at 1.050 and within 3 days had just about fully fermented out at 1.015 with a constant beer temp of about 64-66*. I'm impressed!
Drinking:American Wheat, Amber Ale
Fermenting: Grand Cru
Secondary: Sierra Nevada Pale Ale
On deck: Amarillo Pale Ale