Traditional Mild, according to Ron Pattinson, gets it color and flavor from Invert #3. As in, MO + invert, and generally mild is lightly hopped. However, most folks these days use adjuncts. Here's a link to a most awesome non-traditional mild recipe that comes from Machine House Brewing in Seattle established and run by an English chap:
Machine House Mild Clong What i posted is based on Bill the Brewer's recipe plus several conversations I had with him.
Bitters typically have little to no brown malt, and maybe 10% speciality crystal malt (and can be darker like 120 lovibond), and more hops than a mild. Can also be dry hopped post fermentation. Here is where you will really notice a difference between the Goldings and Fuggles familes. Brew one of each but change the hop, and you'll understand the difference clearly.
Porter would be chocolate or black patent malt for the color and flavor.
Can use MO, pale or golden promise for all three
As for yeasties,
In my humble opinion, Pub is the superior Fuller's strain out there based on multiple tests and blind tastings. Comes out better than 1968/WLP002. (A benefactor on these boards brought me a Fullers bottle fermented beer, and I have recultured it. Haven't had a chance to do a yeast off yet with Pub.)
West Yorkshire/Essex is a pretty good yeast as well. Note: Yorkshire Squares is not the same as W Yorkie, and a really difficult yeast to work with.
Nottingham is my "if you could only brew with one yeast forever, yeast." Clean, flocs well
To my palate, brown malt tastes like ass and actively avoid it.
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