Dry Yeast Substitute For WLP007 and WLP530

[jeb2]

Hello, fellow brewers! I hope you have been successful in your quest to produce superior brews!

I have been using WLP007 for my winning Russian Imperial Stout ever since I started brewing. It is perfect! I have been using WLP530 for my Belgian Tripel and Quad. It is also perfect! All of my other beer, mead, cider, and wine is fermented on a variety of dry yeasts.

I have a fantastic home brew supply ~35 minutes away, but they don't always have these two liquid yeasts in stock. I can order it and have it within 7-10 days, but that doesn't help with my spontaneous need to brew! I have a 16-tap system in my wine cellar requires more brew days to support than I can plan for, so I brew whenever I get a chance. I have plenty of dry yeast and hops in the freezer, I produce my own sugars, and I have a substantial grain inventory. The issue comes down to no liquid yeasts on hand!

Does anyone know of a truly righteous dry yeast substitute for WLP007 and WLP530? I already use Nottingham, Windsor, BE-256, and T-58 for other brews and they don't give the same results as the liquid yeasts. Thank you for your assistance and Happy Brewing!

 

[Megary]

I don't believe there are true dry yeast substitutes for either of those liquid strains.

 

[Sandy Feet]

From White Labs:
"This yeast is known for its high attenuation, achieving 80% even with 10% ABV beers. The high attenuation eliminates residual sweetness, making the yeast well-suited for high gravity ales and clean, well-attenuated beer styles. This strain has become a go-to house strain for American breweries due to its clean profile and high attenuation. It’s an ideal strain for American and English hoppy beers as well as malty ambers, porters and brown ales. This strain can be a substitute for WLP001 California Ale Yeast®."
Isn't S-05 the same basic thing as WLP001?
Not sure about a dry yeast for the Belgian.

 

[dmtaylor]

There are no exact equivalents to either one of these strains. HOWEVER... I think you could probably get pretty close using the following combinations:

For WLP007: Try a co-pitch of Windsor + BRY-97. The Windsor will give you the elusive "English" character, but will poop out after about 36 hours because it refuses to eat maltotriose. The BRY-97 can take the attenuation the rest of the way up to 80% without getting in the way of the Windsor's English character. All in theory. I have never tried this, but this is something I would like to try if I were in your position. OR maybe try Mangrove Jack M36 which is probably a blend of Windsor and Nottingham (MJ doesn't produce their own yeast, they just repackage yeasts from others).

For WLP530: Try co-pitch of Lallemand Wit or Fermentis BW-20 (new!) + Abbaye or Notty. WLP530 is genetically closely related to witbier yeasts (WLP400 & 3944) which produce a touch of pepper and pear or apple esters but without stellar attenuation. The Abbaye would take the Belgian flavors and attenuation to the next level. Or you could use something like Notty which will stay out of the way of the simple character of the Wit or BW-20.

I get my ideas from all over the place. I developed this little doo-hickey to help me think outside the box. Above are just a few examples. Maybe this will be helpful to some other people. Link:

https://docs.google.com/spreadsheets/d/16XRUloO3WXqH9Ixsf5vx2DIKDmrEQJ36tLRBmmya7Jo/edit?usp=sharing

If you do try any of the above combinations, please let me know how they turn out, I would love to hear the results of any yeast experiments.

Cheers.