and Irish Red should have a fairly clean fermenting yeast, which is why Nottingham is indeed a good choice. I think I used that on my last Irish Red and it turned out very well.
I myself wouldn't worry about a liquid strain as an irish red style isn't really 'dictated' by the yeast used. By comparison, you can't really make a wit or a kolsch unless you use a wit yeast or a kolsch yeast. Those styles are somewhat dictated by the yeast used (or they'll taste off to a judge).
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10