While the dry do start out life as the liquid strain equivalents, they don't really exhibit the same properties. For instance 34/70 can throw lemon( I have never had 2124/830 do that), and none throw enough sulfur to help you post fermentation. Also interestingly they don't have the same attenuation or floccuation characteristics. I have gone though my fair share of 500g bricks of both of these yeast, but for flavor and post fermentation protection nothing beats the liquid strains IMO, especially when you go with low oxygen brewing techniques. The game changes then.