Yeast Comparison Table?

[MarkA]

Does anyone know of a table that helps match liquid yeast to its dry equivalent for particular beer styles?

Greg Hughes' book has one but it doesn't include some dried yeasts like T-58 or Danstar Abbaye.

[duncans]

Not sure how accurate it is but saw this the other day...

https://www.google.co.uk/url?sa=t&sourc ... aMMWWedKBw

[rpt]

I'm not sure how they can say that Saflager S-23 is the same as White Labs WLP-003 as that's an ale yeast that doesn't ferment well at less than 16C. I've used S-23 many times at 12C very successfully.

[Rad]

This doesn't include dry ones, though you might find them by name:

http://www.mrmalty.com/white-labs.php
http://www.mrmalty.com/wyeast.php

[McMullan]

Intersting links chaps, but there is not really a comparison to be made between fresh and dried brewer's yeast. The processes of drying create a massive stress on yeast and few strains are able to tolerate it. Those that do, change. I'm not suggesting a nice beer can't be fermented using dried yeast, just that it's difficult to compare it with a fresh 'equivalent'.

[Sadfield]

https://byo.com/resources/yeast

[MarkA]

Thanks for the links, there's some interesting reading there.

Intersting links chaps, but there is not really a comparison to be made between fresh and dried brewer's yeast. The processes of drying create a massive stress on yeast and few strains are able to tolerate it. Those that do, change. I'm not suggesting a nice beer can't be fermented using dried yeast, just that it's difficult to compare it with a fresh 'equivalent'.

My problem is that I only use dried yeast as liquid is not something I've got the time or knowledge to use (yet, but I'm learning). Greg Hughes table is handy but I do wonder whether some of the dried yeasts he suggests will require a different fermentation temperature from the liquid yeasts used in the recipe. Also, there's no mention of Abbaye Belgian Ale, Safbrew T-58, Lallemand Belle Saison etc. It's possible he's tried all those dried yeasts and think they're not up to the job, so I was hoping for a more definitive comparison of yeasts for various styles with possible recommended temperatures and expected flavours.......

https://byo.com/resources/yeast

----and here it is! Thanks Sadfield, just what I was looking for (and, to be honest, I didn't even know some of those dried yeasts were available)

[YeastWhisperer]

If availability is not a problem, you really should investigate liquid yeast or Brewlabs slopes. Most of the liquid yeast strains that are available today are not good candidates for fluid bed drying (how dry yeast is dried). Preparing a starter is much like making a small batch of beer. I outline a low-tech method that I developed for preparing high-quality yeast starters on a budget in the thread linked below. You can even re-purpose one of those 5L plastic bottles that are available in the UK instead of throwing it in the recycle or waste bin.

viewtopic.php?f=12&t=70926&hilit=shaken%2C+stirred