Do you mean the Fuller's 1938? I have only used dry yeast once (Notty) but lots of people say it is great for English ales. Why going dry?
EDIT: sorry I was thinking of the 1845... Beers with numbers are hard to remember when you haven't had them recently, should have thought before posting.
If you mean 1968 Fuller's London Ale, you won't get the flavor or mouthfeel with any dry yeast.IMHO........ I know I tried and my Full Owl ESB clone did not taste like Fuller's until I decided to buy the right yeast
Sorry for the mis typing. It is 1968 London ESB yeast. I type too fast and never proof read.
Anyway, I'm looking a possible backup. My starter sat for a few weeks, before I got a chance to brew, and now it has been 3 days past pitching, and no activity. I'm waiting one more day then pitching dry to save the batch. It is a RIS and I want to get it bubbling....
Nottingham would be better than the US 05 for an English Ale, but will ferment out much drier than 1968 or S-04. It really depends on what you want to brew.