Should I use US-05 or Nottingham yeast for an amber ale and a porter ale?

I found out today that I am getting an unscheduled day off from work tomorrow and my wife wants me to brew an amber ale and a porter ale. I don't have any liquid yeast ready but I do have packets of US-05 and Nottingham to use. Anyone recommend which of these might be better suited for each of these ales? My basement stays around 67 F.

 

I like s-05 the best between the two... I feel like it is cleaner better flocculation. They are pretty close when it comes to attenuation.

 

Both should do good at those temps

 

OK...I will use the packet of US-05 for the amber. The wife says she would also drink a milk stout instead of a porter. Should I go with Nottingham or US-05 for that or will it make any difference?

 

I recently Brewed a batch of EdWort's Robust Porter, and that uses Notty, so to me it seems like it could be a natural fit to use Notty for the porter.

As others have said though, you probably can't really go wring either way, both are good, well-rounded yeasts that work for a variety of ales.

Wish I had an extra day off tomorrow for brewing... stupid work...

 

Nottingham can get above 80% attenuation. I've heard of people getting close to 90% AA with it. I've had good results with US-05 and closer to 75% AA. So I'd use the Nottingham for whichever one you want to be drier.

 

I love both Yeasts. I would use the 05 on the Amber at its a cleaner strain and use the Notty on the porter as it has more of an english characteristic to it.

 

I've used US-05 in ambers (though I prefer 1007) and Notty in my milk stout. I'd say you're good to go.