Yeast Substitutions liquid for dry

Hello.
I live in The Caribbean where you know the weather is always hot, not even warm, but hot as hell. Anyway, been brewing at home for the past several months using a chest freezer with the johnson's digital temp. controller. Always use dry yeast but decided to start using liquid yeast so ordered a kit that came with this White Labs English Ale WLP002 that I believe it came dead. I believe so, mainly because of the long delivery time and this hot weather, also the beer is in the fermenter at 70F for two days and I see no activity on the airlock. I know that the airlock it's not a definitely way to test if there's a good yeast activity, but i'm getting nervous.

Anyway, my question to you is there any good substitution for liquid yeast to dry yeast? I mean, can I replace WLP002 for any good dry yeast with equal properties? or if I replace that liquid yeast for another dry yeast the beer won't taste as good as it should?

Thanks all for your time.

 

Try SafAle S-04 our perhaps Nottingham...

 

This is the best comparison chart I have found so far.
http://www.yeastcalc.com/guide to yeast.htm

I thought our summer temps were a problem for getting healthy yeast. I would suggest making a starter with any liquid yeast, even if one pack would be sufficient for the brew, that has been shipped in hot weather. Better to postpone the brew day rather wonder if the ferment will be good.
Good luck.

 

I'd say use S-04 over Notty. I don't think there is a dry packet of the Fuller's strain (002 is Fuller's, 04 is Whitbread)

 

S-04.

If you can't keep the ferment consistently below 68*F, stay the heck away from Nottingham.

 

Thanks for the link. Very Helpful.
Too bad it doesn´t give any dry yeast substitution for the White Labs English Ale WLP002. Perhaps will use the Safale US-04 as some folks suggests.

Thanks Again

 

I thank everyone here for your recommendations. Definitely will use S-04.
Also, want to share with you that so far the fermentation goes well (I believe) even though I don´t see any bubbles in the airlock, the fermentation chamber -which is my chest freezer- smells really good and perhaps that liquid yeast started to wake up and is doing its job. Tomorrow friday will be its 4 day since i pitched.
Do you think i should take the lid off the bucket and test for gravity or do i need to leave alone for some more days?
Also, would you prefer leave it in the first fermentor for a totally of three weeks or should i transfer it to a second? I ask this because after one week on primary, I always transfer it to a second and I got no complains.
Thank you and cheers!

 

Leave it be in the primary for at least two weeks before prying off the lid and checking gravity.

Unless you have a special reason (like adding fruit) to use a secondary, just leave it in the primary longer. That will lessen the risk of oxidation posed by the unnecessary transfer.

 

Ok. Thanks for the advise. Will leave it in the primary for two weeks and then will bottle it (don't have a keg system)