Irish Ale Yeast or Nottingham?

[phasedweasel]

I am planning on making a roasty stout and an Irish red soon, and I am trying to decide on a yeast. I'm not a stranger to liquid yeast, starters, and washing, but I don't have any Irish ale yeast on hand. I was wondering what the difference in the final beer would be between the Irish ale yeast and Notty for these styles? The only thing I can think of that really stands out would be the high attenuation of Nottingham.

 

[PT Ray]

Nottingham is pretty clean and dry and what I use for American ales since S-05 has jumped in price over the years. I recently gave Windsor a try for the English and Irish style brews so guess my vote goes for the Irish ale yeast.