Nottingham Yeast

Nottingham or some english yeast might give you some nice esters that compliment the finish product

Nottingham is so good! Especially, low 60s. Fast, good attenuation, and drops fairly quick.

nottingham for ales.

Nottingham is typically a pretty aggressive fermenter so I wouldn't mash any lower for that one.

If you're already thinking about dry yeast, then why not Nottingham or London ESB. As long as you ferment them cold, their flavor will just bump up the malty-ness of your grain bill.

Notty takes a little longer [to taste better]

If you want a dry yeast for an Irish Red I would look into Nottingham or S04.

I use Nottingham all day long and ferment around 63-65. I’m lazy and this yeast is simply reliable. Just sprinkle a packet in top and it’ll be done in 4-5 days like clockwork.

Do something like Nottingham so they all drop all clean together.