Not a direct answer to your question but the danstar nottingham is a dry yeast right? I don't think you need, or want for that matter, to make a starter with that. Unless you only have one packet and are brewing 10-20 gallon batch. but for a 'normal' gravity (1.050ish) 5 gallon batch one packet of nottingham rehydrated in warm water will be plenty.
If it is a british ale Ordinary bitter ESB thing I think that the 1968 is great. it works fast and thouroughly. It clears nicely but it does produce a fair amount of diacetyl in the process. So you might want to bring the temp up a few degrees at the end to clean that up. Haven't tried the 1318.