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Brewing what I hope will be a fast maturing light lil number which will allow me to acquire a taste for amarillo hops. Still sparging if anhyone spots a major flaw:

20L

3kg Maris Otter
Amarillo 9.5%, 12g at 90, 15 and 0.
Mash 70 mins at 67.
SO4 yeast.
Aiming for 1034 OG, 24 IBU, according to the 'wheel' [Beer Engine].

Not a fan of over bitter beers, so try and stick to under 1:1 BU:GU.

That will be a nice brew. Amarillo is a great hop.

Well I ended up with about 17.5L @ 1040, due I think to overzealous boiling. Decided to stick with hat I got rather than trying to dilute it. Tasted nice, well as nice as it can at this stage and smelt luvverly. Need to sort intermittent issues with hop strainer at some point, took ages to rack to FV and lost a bit in the trub that on another day would have gone through nicely.
so thats 3 brews in a week and a bit. Back in the swing

Ima get me some Amarillo to try soon, as they seem to be one of the most popular hops on here.

I do not believe you will get the full essence of those hops with S-04. I listened to an audio clip of Chris White from White Labs say that some English strains inhibit hop bitterness and flavor.

So whats the best yeast to bring these flavours out whorst? Any personal experience?

S-05 in my opinion is the best dry yeast for bringing hops to the forefront. It will also give you a round malty flavor too. I like S-04 in dark beers such as Mild, Stout and Porter. Give it a shot with the 04 and see what you think. You'll brew good beer, but I don't think you'll notice the hops much.

Maybe thats why I am over 1:1 BU:SG when brewing with SO4. I think I'll be trying SO5 next. Is it as easy to use as SO4?

It's easy to use, but it doesn't flocculate very well. I wouldn't let that discourage you from using it. I would always use isinglass or gelatin when you rack it. Either will drop it bright. If you don't use finings, you'll be waiting a while for it to drop bright. I always use gelatin and have been very happy with the results.

Like Whorst says if you don't use finings US-05 is an absolute mother for dropping bright. If you want to sup it soon then be prepared for a wait unless you can fine it with isinglass or similar. It looks cool when fermenting though. I'm using Nottingham today which is supposed to produce a dry beer so I'll see how the two compare.

I've used US-05 once.

It had dropped almost bright in the primary, and I found it no bother at all.

As a bonus, the proper top-croppy fermentation is a joy to behold

How does it hold in bottle conditioning?

I don't now how 05 handles bottle conditioning. If I was to guess, I'd say it's good. I've had no problems with it in the keg at all, which is basically just one big bottle. When people talk about 05 being a clean yeast, it is. But it brings out both malt and hops. In my opinion it's different from Nottingham, although I've only used Nottingham once. Be careful if you don't like hoppy beers, 'cause it will bring all the hops to the front of the beer, with a good malty backbone. You may want to try .5-.75 BU:SG when you start. I'm going to do a Pendle Witches Brew clone with it here soon, with about 30 IBU's of fuggles. Starting gravity around 1.050. It's a diverse yeast.

I recently used Windsor for the first time, reportedly to be another "slow to clear" strain.

Within 24-36 hours in the bottle it was showing clarity. 96 hours and it was nearly as clear as a bell.

I'd Imagine the same of US-05.

As a complete "about face" , the last brews I did with S-04 and Notts, exclusively and one combined were an arse to clear.

Just a quick report on this lil number. Has turned out an absolute stunna, even after a verys hort time in keg. will be brewing this again..and again. Stock summer quaffer methinks.