I bought 1056 AND a package of Nottingham. I intend to make Biermuncher's http://www.homebrewtalk.com/f69/drow...hopping-51572/
I realize Nottingham is an "English" ale yeast and that to really make an American IPA true to style I'd just use the 1056. But I did some searching and Nottingham's profile seems right to make an AIPA, anyways(Many believe Chico came from Nottingham via Ballantine). Attenuative with a clean flavor profile. Plus its highly flocculant!...man I'm sick of clearing 1056.
I ferment at 60-65 degrees(I'd do this one at 60 to make it as clean as possible), and I plan on using a secondary on this, so I'll do my "two weeks in the primary, secondary till I get around to kegging" system..and I cold crash and use isinglass to fine, if needed.
So I'm about 90 percent in favor of using Nottingham. Anybody have any reason not to(don't worry, the 1056 WILL be used..later).