Assuming Mr Malty is correct in assigning WLP041 to Redhook in Seattle, then all I can give you is what I've interpolated from the Amazon preview of the brewery's official history, Redhook: A Microbrew Success Story by Peter Krebs. So take the following with a pinch of salt, but from what I can work out :
Redhook started in 1981, so one of the first "new" breweries without a big infrastructure of yeast suppliers to fall back on. So they seem to have gone to ?University of Washington? and got some strains from their microbiology department for testing. They liked best the beer made with yeast marked "British Ale", so that's what they went with - but it got contaminated with POF+ wild yeast and despite trying to market it as "Belgian", it almost broke the company. They managed to clean it up but it didn't scale up well into their production kit - which sounds like they may have encountered Whitbread B's tendency to throw lactic acid? For a while they used yeast from Schwarz as Sierra Nevada were doing (so BRY-96 Chico?), but when they moved into a bigger new brewery they found that the original yeast became happier.
So with the caveat that I may have misread my Amazon previews, it looks like WLP041 originated as a "British Ale" in the yeast bank of a generalist microbiology department. So it's likely to be something fairly mainstream that was either brought from NCYC or harvested from a mainstream beer. Which all kinda fits.