The chart in Ken's book is really good. A lot of us really like 71B for many meads, especially darker melomels (I just tried it for a metheglin, so I'll let you know...), but my "go to" yeast for meads still remains the Wyeast Dry Mead strain...it's just a good all-around yeast, a steady fermenter with a high tolerance. I tend to like dry meads, so it's good for me as it will take all but the highest OG's dry.
Packaged: Graff, Basic Spiced Cider, Pearl Amarillo SMaSH, A bunch of random stuff...
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Heady Topper Clone, Wild Cider, Simple Cyser
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej