Thats why I use it, plus the fact that I'm never exactly sure when I'm brewing to be messing with starters and all that on most brews.
I'd use one sachet for that beer.
I have been using only dry yeast for a while now so I've been looking at dry yeast equivalents. The member sacchromyces sent me this:
"The dry yeast strains with known pedigrees are:
US-05 = BRY-96 Ballantine Beer (a.k.a. "Chico," Wyeast 1056, White Labs WLP001),
Bry-97 = Ballantine Ale.
S-04 = Whitbread "B" (a.k.a. Wyeast 1098, Whites WLP007),
W34/70 = W34/70 (a.k.a. Wyeast 2124, White Labs WLP830),
WB06 = W68 (Wyeast 3068, WLP300),
S-189 = Samiclaus (a.k.a. White Labs WLP885)"
...and I have this paper from 2005 that I use as a guide but for some reason cannot attach here.
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