The homebrew forums are loaded with opinions about what ought to be substituted for what, why dry yeasts suck, etc. So, with all that 'verifiable' information out there, the opinions expressed in this chart are just opinions. YMMV. I'll keep adding to this as I have more info. If you have any additional or contrary info, post a comment. Please!
|Dry Yeast||Brewer/Style||Wyeast||White Labs|
|Cooper's Ale||Cooper's Brewery||n/a||009|
|Danstar Munich||Hefeweizen Ale||3068??||300??|
|Danstar Nottingham||Nottingham Ale||n/a||039|
|Danstar Windsor||London Ale||1028||013|
|Muton's Ale||Munton's kits *||1968||002|
|Safale US-05||American Ale/California Ale||1056||001|
|Safale S-04||British Ale/Whitbread Ale||1098||007|
|Safbrew T-58||Belgian Saison||3724||565|
|Safbrew S-33||Bedford British Ale||n/a||006|
|Safbrew WB-06||German Wheat/Hefeweizen IV||3333||380|
|Saflager S-23 **||Pilsner Lager||2001?||800?|
|Saflager W-34/70||Bohemian Lager/German Lager||2124||830|
* From what I can determine, Munton's standard yeast really shouldn't be substituted for anything. I love the Munton's website, which says they are "Passionate about malt." Not so much about yeast, I guess. If you sift through the marketing-ese, you find a very interesting description of their product. "It has very hardy characteristics." (This stuff is mostly bred for shelf life...) "If all malt brewing is undertaken we would recommend that you use our Premium Gold Yeast." (so our standard yeast is not recommended if you care about your ingredients...) "The major benefit for you of using Muntons Standard Yeast is its relatively low cost." (but hey, it is cheap.)
** Saflager S-23 seems to generate the most controversy on the homebrew forums with many people complaining that it generates fruity esters and many people saying it's clean. It SEEMS to be the case that if you ferment warm for a lager, about 60F or a bit less, Saflager S-23 produces a clean result, but it gets fruity at normal lager temps (50F and less.) I have not verified this.