I've found an APA recipe that calls for Danstar Nottingham Dry Yeast. I'm not a big fan of Dry yeast, so I'd rather go the Liquid Yeast approach (WLP 039 Nottingham). I've never used Nottingham Yeast before or heard of how to use it -- any recommendations?

I've considered using WLP001 or WLP 002 instead, but I don't know the nottingham profile and what it'd lend to the beer.

I've used the dry Nottingham in several beers like Irish red and stouts. Always rehydrate it first for 10-15 minutes. I have not tried the WL versions but I have used the Wyeast Irish Ale and I did like the profile better than Nottingham. For me Nottingham seems a bit more sulfur like flavor. Unless I just need to let it clean up more towards the end.

try wyeast 1098 (Whitbread) or it's white labs equivalent wlp007 in your APA. You'll love it.
It's clean (low esters), attenuates like 001/1056, and yet has a nice malty emphasis that 001 doesn't have.

Hmmm, I might just try old reliable WLP001 with it then. Thanks!

I use Danstar Nottingham dry yeast all the time. It's a neutral yeast that works great for any american style ale. Use it a lot in my american style wheat, and when making any type of fruit beer (maybe cause I only fruit american style wheats). For the price compared to liquid you just can't beat it, and no need for a starter. I would never pay $7-8 for a neutral liquid yeast!

I'm a big fan of dry yeast! Fermentis makes wonderful products, 34-70 produces a great geman lager, and the wb-06 produces and excellent german weizen! Have used s-33 to produce a tripel similar to Westmalle.

Don't fear dry yeast! It's cheap and reliable, and you don’t need to make a starter! I use Nottingham all the time, with great results. It's also a better attenuator than WLP001 or other liquid yeasts. Attenuation is close to 80% regardless of mash time or temperature.

I've read someplace that Nottingham ale yeast might actually be the ancestor of WLP001 and US-05! I'm not certain if it's true but from what I recall, it was pretty compelling evidence. So as far as equivalency or similarity, all three are very close. Nottingham gives off a low fruitiness and tartness, similar to apple and banana, but if you keep it under 68 F it is a good clean yeast, great for any American styles. It also ferments all the way down to 55 F so you can keep it as clean as you like. Very versatile. Don't fear it.

Nottingham dry yeast is clean, dry and pretty tasteless, perfect for hoppy beers.

It's also reliable, fast working and fast sedimenting and its popular with microbreweries (certainly in the UK), there's no messing around with looking after wet yeast, storing it, washing it and checking viability, just rehydrate, pitch and watch it go. Some micros don't even bother to rehydrate it.

I'd use Nottingham in preference to US05, it's very similar but without the pita crop of yeast at the top of the FV and takes days to sediment out rather than weeks.

There's nothing wrong with dried yeasts, they aren't of a lesser quality, their only draw back is the range is quite limited.