The local LHBS carries various yeasts: beer, wine, dry, liquid. You name the fermented beverage and they probably stock it. I’ve found that the quality of dry ale yeasts has improved significantly over the past 10 years or so, especially the Lallemand products. When I’m making a fruity English ale, I often use Windsor. But they also carry Nottingham. I was curious as to what the difference was, so I did a little research and found this:
Nottingham Ale (Lallemand)
A more neutral ale yeast with lower levels of esters and a crisp, malty finish. Can be used for lager-type beers at low temperatures. High attenuation and medium-high flocculation. Fermentation range of 57-70°F.
Windsor Ale (Lallemand)
Produces a full bodied, fruity English ale, but suitable for wheat beers also, including hefe-weizen. Attenuation and flocculation are medium-low. Fermentation range of 64-70°F.
So while Windsor is great for a British bitter or ESB, I think that I’ll switch to Nottingham for the stout I have planned as my upcoming weekend project.