I appreciate the feedback...
I based my assumption of dead yeast on the following:
1) Smack the Wyeast pack, nothing happens
2) Make starter with dead smack pack... nothing happens
Both were delivered during Colorado's record breaking heatwave, and probably sat for a few days in 100+ temps. I never have any problems with locally purchased liquid yeast.
If the pack won't swell, and I can't even make a starter from it, I'm calling it DOA and not adding it to me beer.
Anyhow, back to the original question - any ideas for a substitute? I prefer dry yeasts.