Originally Posted by junked89
Thanks, I found the link. Just out of curiosity how much difference in flavor would there be if I used Nottingham in place of the California or American Ale yeast?
Probably not too much, especially if you can ferment in on the cool side. Nottingham gets weirdly fruity over 70 degrees. If you want to use dry, I'd recommend using S05 in place of the American ale yeast.