For me, S-04 ( I know I'm not the only one ) always has a slightly tart flavour. Not noticeable in dark beers, but present in light coloured beers. I never cared for it and stopped using it. People recommend fermenting it at the lower end of the temperature range. On the positive side, it is fast, agressive, flocculates well in the fermenter and drops well at the bottom of the bottles/cans and attenuation - provided you treat it right - is around 75%, but it can definitely go much higher. I would ferment it cold and cut the time spent in the fermenter.
US-05 is OK. It's a good yeast. Reliable, it does work well in many different styles of beer. The temperature range specified by Fermentis is insane and I can attest that even when fermented at 75-76F it's still clean, and will do the job. It's a bit slower than the likes of S-04, Notti, Windsor, etc. It does not flocculate well and although it does seem to want to stick at the bottom of the bottle/can, it is easily roused and requires extensive lagering, which I don't do with hoppy beers.
Regarding dry hop time: why do you want to leave the hops in for 7 days? Have you tried this before? Do you like the results? Have you tried dry hopping for 24-48-72 hours only and see how that works? I personally cut the time from 5-7 days to 2 days only and I really, really like the results. 7 days was too much and most times resulted in duller aromas, reminiscent of shelf old-school, West Coast IPAs.
You can shorten the overall time your beer spends in the fermenter ( 17 days is a lot for my taste ) by raising your D-rest temps. earlier and making sure it stays at 70-72F a few days. Normal strenght beers should be OK after 10-12 days in the fermenter.