Originally Posted by carlk47
I choose the dry Nottingham yeast.. The fermenting temp range seemed better for my basement (usually is around 60-65 degrees).
That will work too, although I greatly prefer the flavor of the liquid strains for this type of beer. Nottingham is "clean" at cool temperatures, so you'll lose some of that characteristic "English ale" flavor with nottingham. Not a bad thing, of course, just something to keep in mind.
Nottingham usually ferments quickly, and will leave a tightly compacted yeast cake within about 5-7 days after fermentation starts. So your timeline is still about right.
Once fermentation ends, the beer will start to clear. Once it's clear, and of course has been at a stable FG for at least several days, it's fine to bottle it.