Dry equivalent for Thames Valley/Essex yeasts

[eulipion2]

I'm getting ready to do a recipe that calls for either White Labs Essex (WLP022) or Wyeast Thames Valley (1275). My LHBS only carries White Labs, and has a single vial of Essex with a 5/14 expiration date.

I much prefer using dry yeast, so I'm wondering if S-04, Windsor, or Nottingham (or something else) would get me close to those. Has anyone compared either of the liquids to any of the dry yeasts? Someone should come up with a chart...

Thanks in advance.

 

[samc]

https://www.homebrewtalk.com/f12/dry-yeast-liquid-yeast-equivalents-114424/

 

[eulipion2]

Thanks! Unfortunately neither of the liquid strains are listed there.

 

[bierhaus15]

You won't find any dry yeast equivalents for most English strains other than Whitbread and Nottingham. If you are looking to make real English ales, use the liquid stuff.

Just tried out wlp022 today in a batch of bitter.

 

[fortydegnorth]

I'm subbing WLP023 Burton Ale yeast for the 1275 in my next batch. The LHBS recommended 023 as a good sub for 1275.