I had good success with Nottingham cool (15oC or so) and it finishes out no problems, drops like a stone and clean as US-05.
What were your experiences with it?
Sorry to but in - I like Notts, great yeast.
My only grip with it, is that it tends to be less favourable to high hopping than US-05. Which is fine when doing English style Pale Ales, Bitters and the like - where hop flavour and aroma aren't high on the agenda.
But whacked in a APA/AIPA - it tends to strip flavour aroma, especially late kettle additions, to the point where I up the hopping rates to compensate.
But it is clean, floccs way better and works down to about 12 degrees, whilst still munching at a fair clip.