US-05 is still a very good yeast for apropriate styles, but it's a bit slower than other dry yeast and it does not flocculate well. I still use it.
Nottingham is very good. Highly attenuative, good flocculator, agressive fermenter, clean and very quick. It works well in both English and American style beers, but it does not produce a whole lot of esters.
Windsor is another very good yeast, at least for me. With the right grain bill, mash temperature + use of sugar in the boil, fermentation temperature and schedule, it produces very tasty beers ( attenuation for me is between 70% and 73% with this yeast ). It's an estery yeast, although you should not expect " liquid yeast " levels of esters and complexity. But it works well in bitters, red ales, brown, porters and stouts. Benefits from ageing.
Danstar Munich Classic: it's the dry Weihenstephaner strain, and it produces very estery+phenolic beers, with lots of mouthfeel and flavour. I recommend higher fermentation temperatures ( over 70% ). Attenuation is 74-77%. It's fast, reliable and agressive as hell. With 2 gallons headspace in my Speidel fermenters, it litterally blew through the oversized airlock and kep at that for half a day. By day 3 it was done.
S-04 is good, if you like the flavour profile. This is one yeast in need to experiment more with.
T-58: It's realiable, ferments fast, agressive, attenuation is always between 75 and 82% for me, but it's quite powdery. Not bad, but lacks complexity in terms of esters and phenols. I have brewed delicious, complex beers with this yeast and you could tell they were belgian.
K-97: almost clean yeast, soft, pairs well with hops, ferments slow and it's powdery, but makes good beer, even IPAs.
Danstar Abbaye: used it twice and I did not care for the beers it made. It " feels " belgian, but not in a good way. I have a local brewery that uses it for some beers and I can easily detect in their beers, what i did in mine: weird esters and phenols, with some subtle astringency+almost medicinal flavour, it does not pair well with ( lots of ) hops, abrasive mouthfeel. It seems the kind of yeast you want to use and age for some months.