Obviously there are a lot of liquid yeasts to choose from. OTOH there seem to be only 4-5 strains of dried yeast that are commonly used or mentioned in recipes.
What would make me pick Nottingham over Windsor or S-05, S-04, etc?
As a specific example, I'm going to brew a second batch of BierMuncher's Blonde. This will be a PM version. In my first go, an extract version, I used Nottingham. It turned out fine, really nice and was gone before I hardly got to try it. I'm probably going to stick to Nottingham, but I have Windsor and S-05 available.