In my experience Nottingham ferments at about the same rate as US-05 if pitched into the same beer at the same temp. I have found that Notty really benefits from rehydrating before pitching as it tends to clump together so you don't get a good strong inoculation which can slow down the action. Once it gets going though it is usually done bubbling withing 2-3 days at 65-68F.
Next up: American Brown Ale
Bottle Conditioning/drinking: Summer Kolsch, White Zombie (Amarillo IPA), English Pale Ale (ESB)