Dry Yeast Nottingham, Windsor, Doric

I've been homebrewing for about a year now. Mostly extract (LME) with steeping specialty grains and just recently stepped up to partial mash. I've used the yeasts above (Nottingham, Windsor, and Doric) because that's what my LHBS carries but I don't really know much about any of them. So what are your expierences with these. Which styles should I use each in? What is Doric anyways. I hear alot about the other two but never about Doric.

So what do you all think?

I've used nottinghams in all my stout batches... coffee stout, chocolate stout, and get man chocolate stout. I also used it to make my Cascade IPA. Its a straight foward yeast that has never failed me! I use liquids to get some funky flavors such as my belgian wits, wheat beers (hefe, dunkelweizen, munich dunkel), and this trois pistoles clone.

Nottingham ferments drier than Windsor. I've never run across Doric and even though several sites claim it is a Danstar product, it is not mentioned on their site.

david_42 said:

Nottingham ferments drier than Windsor. I've never run across Doric and even though several sites claim it is a Danstar product, it is not mentioned on their site.

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Wow, my last brew finished at 1.010 using Windsor. I just ordered some Nottingham and am wondering if I shouldn't have. I thought that last brew was a little too dry.

I've heard nothing but good about Nottingham, so ordered it.

I've used a lot of Nottinghams, definently drier. I prefer Windsor or Coopers, they give off a slight maltiness flavor and not so dry.