which dry yeast substitute?

I was going to brew Jamil's Cream Ale recipe this afternoon on a whim so obviously I never made a starter. Here's the grain bill:

5lbs Pilsner malt

5lbs 2-row Pale

1lb Corn Flaked (Maiz)

1lb table sugar

The recipe calls for WLP001. would you just pitch a vial? or substitute a dry yeast? I have nottingham and safale 04 on hand. Also, I'll be heading to the LHBS shortly so if you can think of a better, let me know..

Thanks!

US-05 is the supposed equivalent but will take longer to clear and may attenuate a bit more.

Personally I think Notty would also work fine.

hmmm.. I've used the 05 before with good results as well. I might go that route, thank you!

you can also use nottingham. its a little different but when fermented on the cool side is a pretty neutral yeast

actually I just listened to the jamil show recording and they recommend the US-56 for dry. I actually bought a packet of the Safale 05.. we'll see how it turns out. Thanks guys!

US56 is US05 now.

I've had much better results with US-05 than with Notty.

Your mileage may vary, but that's been my experience.

56 is 05? sweet! looks like I made the right decision! 05 it is!