Interesting. I've only used dry yeast once, because the available selection is so limited. I'll definitely keep these in mind for future batches.
Fermenting - Chris' Tall Ale 2.0; SSB (Signpost Sour Blonde); County Western (a dark sour) Bottled - Chris' Tall Ale; 4 small batch sour blends - 1 w/ cherries and 1 w/ peaches; Back To School Porter w/cacao & vanilla; Signpost Creek Paint Cider; Signpost Oud Bruin; Land of Pils and Honey, Imp. Saison with Clover Honey; Ad Hoc Berliner Weisse Kegged - Legacy Pale Ale