This topic caught my attention for a couple of reasons:
1) I used dry Notty to ferment a show mead (basic mead) and had I added the full compliment of honey or entered it as a light mead it might have made it past the second round. Great flavor for a simple mead and a potential show winner.
2) I have planned a 10 gallon recipe of English Pale Ale (The Strapping Numpty) that I intend to split into 4, 2.5 gallon batches and ferment the same wort with the following yeast:
- Burton Ale (White Labs #WLP023) Yeast-Ale
- English Ale (White Labs #WLP002) Yeast-Ale
- Irish Ale (White Labs #WLP004) Yeast-Ale
- London Ale (White Labs #WLP013) Yeast-Ale
I have been on the fence about replacing the WLP004 with Nottingham Ale yeast, because I want the data point and it's unlikely that WLP004 will make a decent pale ale. If I had unlimited budget, space and time I'd just try all 5 yeast and be done with it.
To contribute to the original question, the reason to use other yeast is flavor
. All the yeast will contribute different flavors to whatever you are fermenting. I'm doing the above experiment to determine which yeast flavors go well with the wort flavors produced by The Strapping Numpty recipe.