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.
+ 1
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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