Dry Yeast equivalents

[boist]

Guys,
I wonder if anyone can point me to a table of dry yeasts and liquid yeasts that are the same (or very similar) strands. For example:

Safeale US-05 = Wyeast 1056 = WLP0001
Safelager 37/40 = Weihenstephan W34/70 (but what is it in WLP/Wyeast?)
etc.

Thanks

 

[Guess42]

Did you try searching?

 

[boist]

I did. Found a lot of conflicting information and didn't find a complete table. Did find this: http://www.babbrewers.com/files/story/2005/03/2005-03-DriedYeast.pdf but it's a little old and incomplete.

 

[windbreaker123]

There are some things that liquid yeast produce and dry doesn't. I know it sucks but what can you do.

 

[boist]

Sure. The question is what.
Here's my quandary: Where I live it is impossible to buy liquid yeast. You can buy dry, or you can have someone hand deliver liquid for you from another country. My wife is going to be taking a trip to the states soon, so I'm going to ask het to bring me back some vials. But it seems silly to bring back something that I can already get here dry. So for example, I was going to ask her to bring me back some WLP001, but then I discovered I can get it here as US-05. So my question is what other liquid stands are also available as Dry strands?

 

[Calder]

There are very few liquid yeasts that are covered by dry yeasts:

S-05 = 1056 = WLP001

S-04 = 1098 = WLP007

Notty = WLP039

I'm not sure there are any more.

You might be better off thinking about what type of beer you would want to brew, and finding what yeast you would need.

Suggestions:

Belgian yeasts are not covered by dry yeasts (Achouffe: WLP550/3522, Chimay: WLP500/1214, Duvel: WLP570/1388). All like fermenting hot. There is also 3711, a very agressive Saison yeast (not my favorate, but will really dry a beer out). And there are many more, all unique.

Brett: I've had lots of fun fermenting with WLP650 as both a primary yeast and a secondary yeast. There are other Bretts too. You can't get anything like them as dry.

Lambic mix: If you are up to the challenge.

PacMan: Very attenuative American yeast. Similar to 1056, but more attenuative. I prefer it. You can also use it to do a pseudo larger as it ferments clean down to about 40 F.

Wheat yeasts: I'm not a fan of wheat, but there are lots of different strains.

Larger yeasts are poorly represented by dry yeast. Need to be able to ferment cool.

European yeasts: There are lots of English, French, and German yeasts that provide their own characteristics to beers.

 

[sonex]

from my understanding 34/70=830 and 2124

 

[Teacher]

Belgian yeasts are not covered by dry yeasts (Achouffe: WLP550/3522, Chimay: WLP500/1214, Duvel: WLP570/1388).

According to Brew Like a Monk and other sources, T-58 is from the Chimay strain. I've used 1214 and gotten very similar results.

 

[Denny]

According to Brew Like a Monk and other sources, T-58 is from the Chimay strain. I've used 1214 and gotten very similar results.

Interesting. I've used T-58 a fair bit and it's always seems a lot tarter, more phenolic and less estery than 1214.

 

[brandonhagen1]

windsor/wyst1928/wpl002 close enough as far as i know

 

[boist]

Calder, thanks for the info and suggestions! For completeness sake let's see if I can make a table:

Fermentis:
US-05 - WYST1056 - WLP001
US-04 - WYST1098/1099? - WLP007
K-97+ - Wyeast 1007? - WLP320?/036?
WB-06 - WYST3333 - WLP380 - Weihenstephan 66?
T-58 - WYST3724/1214? - WLP565/500? - Chimay? / Saison Dupont
S-23 - WYST2001?/2206? - WLP800?/820? *
S-189+ - ? - WLP885 - Samichlaus
W34/70 - WYST2124 - WLP830 - Weihenstephan 34/70

Danstar:
Nottingham - WYST? - WLP039
Windsor - WYST1928?/1068? -WLP002
Munich - WYST3638 - WLP351 **

Still Missing:
Danstar Diamond Lager
Muntons Standard
Muntuns Premium
Cooper's

+ Yeast is marketed as "Craft Brewing" yeast (as oppose to home brewing) and may not be available in small packets
* S-23 Seems to change its character depending on brewing temp. Fermenting clean at about 60F, and fruity at around 50F
**Danstar Munich is reputed to be the same strain as 3638/351, but the drying process tends to result in a less phenolic profile


Anyone can add anything else?

 

[Droot]

K-97+ - Wyeast 1007? - WLP320?/036?

Can anyone confirm this? I love 1007!

 

[boist]

Droot,
Look at the pdf I posted earlier in the thread, second page

 

[Denny]

Can anyone confirm this? I love 1007!

Even if K-97 had the same origin as 1007, it doesn't produce the same results. Not as clean or as attenuative.

 

[Goblism]

Even if K-97 had the same origin as 1007, it doesn't produce the same results. Not as clean or as attenuative.

according to the link is is similar to the 1007

Would be nice to have a sticky with the yeast comparisons in a very clean format

Here is the list I had saved, not sure how to make it look nice without spending some time on it

Safale Wyeast White Labs
US-05 1056 WLP-001
S04 1098 WLP-007
K-97 1007 WLP-320/WLP0036

Safbrew
S-33 1187 WLP-006
T-58 3724 WLP-565
WB-06 3333 WLP-380

Saflager
S-23 2001 WLP-800
34/70 2124 WLP-830
S-189 2278 WLP-885
Danstar
Nottingham WLP-039
Windsor 1028

Coopers Ale WLP-009
Breferm Blanche WLP-410
Brewferm Lager 2565 WLP-003
Mutons ale 1968? WLP-002

 

[osagedr]

Saflager S-189 is not the same strain as Wyeast 2278, but it is the same as WLP 885. There is no Wyeast equivalent.

S-23 is not the same strain as Wyeast 2565. The former is a lager strain, the latter an ale strain.

 

[Goblism]

While we are talking about dry yeast, has anyone seen a source for superior lager yeast lately?
scratch that thought, found it here
http://www.torontobrewing.ca/servlet/the-47/Mauribrew-Lager-Dry-Yeast/Detail
apparently they no longer make superior yeast, but mauribrew is the same strain

 

[Droot]

I have switched back to dry yeast for now and Safeale is a big part of the reason. I also went from open ferment in a 1/2 keg to a sealed conical half as big. Just getting the hang of it. I do 6 gal partial mash with full boil instead of All grain with a huge liquid yeast starter. Its kind of new, but the Safaele S-04 is the balls. My basement is 58*f depending on where I put the fermenter. 2 hours instead of all day. So far Beer = Good

I used 1007 because on the 6 day at 66 degrees, I could remove the pancake of yeast off the top of the open keg and put the beer in 5 gal kegs.

Now I draw the yeast off the bottom and leave it another week or two.

David Looking for K-97

 

[Teacher]

Interesting. I've used T-58 a fair bit and it's always seems a lot tarter, more phenolic and less estery than 1214.

Granted, I've never done a side-by-side, so I can't claim to have compared them at the same time, but that was my general recollection. You might be right about the tartness, however, though I've not noticed it being more phenolic (could be a temperature thing), and the esters also seem about the same to me.

 

[Denny]

To me, 1214 banana/bubblegum bomb. I've never gotten that from T-58.

 

[mewithstewpid]

Woah woah can anyone else confirm T-58 is the DuPont strain wlp565????????

 

[Denny]

I can't confirm it, but I could believe it based on the flavors of T-58.