I haven't used the safale, but I've used the Nottingham a few times, and it's reliable. Cooper's dry yeast I would put on the line against darn near anything. That stuff is so fast and aggressive it's just silly. We've had fermentations done to within a degree or two of completion within 30 hours. Like, pitch a handful of cooper's, and then come back the next day and rack it kind of thing.
I am currently trying out Morgan's dry lager yeast. It got going in about 24 hours, and then bubbled up pretty good. It has been in primary at 14 C for about 2 weeks now, and bubbling in the airlock is slowing quite a bit. Time will tell how the beer tastes, which of course is the final tally we all care about. As a comparison, my beer is ahead of Cheyco's lager, which started about a week ahead, and he used a Wyeast smack.
One of the things you need to think of is that yeast really grows quickly (exponentially) until it reaches a certain point. So whether you pitch a lot or a little, after a few hours, you have a lot. Just my $.02
Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)