Good yeasts for bottling

[CrownCap]

Just bottled my first batch made with S-04 on Sunday (Muntons Irish Stout kit). Very impressed with how well the sediment stayed stuck to the bottom of the FV - it was like modelling clay!!! Should hopefully do the same in the bottle.

By comparison, the Brewferm lager yeast I've used recently has formed something like matt paint at the bottom of the bottle and requires VERY careful pouring and a good few ml left in the bottle to get a clear glass.

What other yeasts do people recommend as good 'bottlers'?

[oblivious]

I would have though Nottingham would be good and I have heard WLP002 is a good flocculator

[Barley Water]

I would never pick a yeast for my primary fermentation based on how well it settled in the bottle. Instead, I worry about what I want the beer to taste like, the style of beer being made etc. When it comes to a yeast for bottling, considerations should include:

what primary yeast did I use and will there be any problems using another yeast to bottle (for instance if my primary yeast did not produce a dry product I will not try to bottle with a high attenuator)

how warm will the storage area be while the bottles are conditioning (do you want to bottle with an ale yeast or a lager yeast)

everything else being equal, I would want the bottling yeast to be fairly neutral since a yeast with big character could markedly change the taste of the beer

I never use dry yeast as the primary fermentation yeast but I have used it for bottling. I like American ale yeast because it is neutral tasting and floculates well enough to get the job done plus the dry yeast is easy to store and I don't have to worry about freshness issues as much. I like to bottle my Belgian ales so I can crank up the carbonation. Since the primary yeast has just gone through a war trying to deal with the higher gravity, I reyeast at bottling time. Also, with my saisons, I want to help out the primary yeast by drying out the beer as much as possible (saison yeast is very slow and sometimes will not get the job completely done so I supplement it with dry yeast at bottling).