Recommend me a yeast for this.

[Bazz]

My next brew is going to be a pretty traditional bitter, something along the lines of:

85% pale malt
15% crystal malt

and EKG and Fuggles for the hops,

However I'm still undecided on which yest to use, so far I've only used dry yeasts, Nottingham and most recently US 05, I was thinking of either Windsor or trying out a liquid yeast, trouble is there are quite a few to choose from and I'm unsure which would suit this best.

Amy suggestions, and if possible explanations as to why, will be gratefully received.

[AnthonyUK]

S-04 could also be an option for an English style with a few esters.

[Dennis King]

WLP002 Whitelabs English yeast, perfect for English ales.

[Dene]

If you're an extract brewer I'd say Windsor or S-04, but if your all grain and want less yeast flavours then Nottingham on a high mash should be good..

[jmc]

WLP002 Whitelabs English yeast, perfect for English ales.

+1

Fullers yeast. Great body and flavour then it drops like a stone.

[Rookie]

A couple of years ago I brewed this
Bone Idle bitter: three gallons, O G 1,040, IBUs about 30
4 1/2 pounds maris otter pale ale malt
8 ounces carastan malt
6 ounces victory malt
mash at 152f for 45 minutes
1/5 ounce back yard goldings @ 5% (?) to first wort hop
1/2 ounce challenger @ 8.9% for 45 minutes
pinch irish moss plus
1/8 teaspoon nutrient for 15 minutes
1/4 ounce B Y goldings for 3 minutes
3 ounces corn sugar to prime
I fermented half with S-04 and half with Munton's regular
F G on the S-04 was 1.010 and for the Munton's was 1.012 or 13.
I preferred the S-04 half, at first, but a couple of months later, at the end of the batch, I found myself really liking the Munton's half.
I've also used Munton's to ferment a coconut cider that came out real good.