With the stressed yeast you may just get some extra esters that may not hurt too much or you might end up with some soapy or phenolic character that could be unpleasant. With the addition of the fresh yeast you might be okay though, I'm not really sure how adding some fresh yeast to old yeast will affect the output of the old yeast.
I can't get you a direct link to the article since you have to log in to see the online publication, but the article starts on Page 17 titled Making Big Brews Like the Pros
. The reference to the use of 1272 along with some other yeasts is on page 18 in the last paragraph. http://www.homebrewersassociation.or.../current-issue