I do use EC1118 often, but never for beer. It can ferment up to 15-18% ABV, so I would think it would make a beer WAY too dry. I'd keep that out of my beer, unless I was making a huge beer that needed the overattenuation. Maybe like a big barley wine with an OG of 1.125. Never for regular ale.
I'd keep nottingham on hand for beer. It's a great, neutral, "go-to" yeast if your liquid yeast doesn't take off or you have a stuck fermentation.
I don't know of a good lager yeast that would be a good neutral yeast for lagers. Maybe just more of the same yeast already pitched, but in a bigger, fresher starter.