BRY-97 behaves differently to US-05/1056/WLP001 in my brief experience of it, but that could be down to how the dried yeast is propagated and packaged.
Drying will always stress things and make the yeast less happy, and it's possible that the Lallemand process stresses yeast more than the one Fermentis use for US-05, but the fact that eg other Lallemand yeast don't show the big lag that BRY-97 infamously does, suggests it's something inherent in BRY-97 rather than specific to the Lallemand drying process, assuming they use the same process for all their yeast.
And why not - if it's more BRY-96 like, then it could have an extra chromosome, and we've seen how even single mutations can make 1056/US-05 behave noticeably different to WLP001. People really need to get away from the idea that yeast are all the same - even if they've just gone through a few generations different, they are no longer the same yeast (as can be seen on that Chico family tree with eg US-05 from different years).
A table from a liquid yeast manufacturer, surely not bias.
Play the ball not the man - do you have an actual critique of the facts they present?
As I said earlier is the writing on the wall for liquid yeast?
No. Will dry yeast continue to take an increasing market share? Probably. But liquid yeast has many advantages too, which will work for both some breweries (eg more generations of repitching, due to purer cultures because they've been exposed to fewer steps of processing, less suppression of esters in styles where that's important) and for the yeast producers (much easier to produce small batches, less capex needed etc).
Drying yeast is a hugely technical process that needs a good slug of capex before you can produce a single sachet - someone like Lallemand has a huge advantage in this regard as >90% of their production is bread yeast so they have huge economies of scale in drying yeast compared to brewing-only producers. The great thing about breadmaking as a market for yeast is that they can't repitch their yeast in the same way as brewers, since their process consumes yeast rather than creating more of it.
@Sadfield, do you have a source for WLP001 drying being contracted to Lallemand? I don't doubt that it is - they already eg make dried Lutra for Omega - but it's always nice to have sources for these things.
