Liquid to Dry Yeast Conversion Chart

For whatever reason, nobody is willing to come out and and say that dry yeast "X" is really the house yeast of brewery "Y". For example, Fermentis says that Safale S-04 is "A well-known, commercial English ale yeast." Thanks, guys, that really narrows it down for me. Instead of just telling me that, why don’t you tell me which beers it’s in, so I know how it’ll make my beer taste? John Palmer is similarly unhelpful. The Cooper's website doesn't even provide a clue that they sell yeast. Mr. Malty has a great cross-reference for White Labs and Wyeast liquid yeasts, but so far nothing on any dry versions.

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

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* 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.