BeerBorg

So, for he first time that I can ever remember, my LHBS was not stocked well at all. No 002 nor ANY other liquid substitute. I'm not very pleased with 04 lately and wanted something with less esters so I opted for Windsor. I've only used it twice before and recall it being pretty clean tasting but I also remember it being cloudy (not a big deal to me really).
This is for my collaboration tomorrow and with no time to order online.
It is what it is but I was shocked. My LHBS was out of lots of other things and I hope it's because biz is great and not poor. He was too busy yesterday for me to try to get that info out of him.

Probably too busy or short-handed. At my LHBS they get their Wyeast shipment every Wednesday, so there are usually a lot of holes till they get everything in the retail cooler Wednesday afternoon or evening. I think their busiest days are Friday and Saturday, so it appears they try to have the shelves fully stocked before Thursday night.

From http://www.yeastcalc.com/guide%20to%20yeast.htm

WLP002 has a Wyeast equivalent of 1968 London ESB. Also, it says that WLP005 is a higher attenuating yeast that still gives results like 002. Actually, there are quite a few strains listed there that are compared to 002.

The bottom line was that there was no liquid yeast equivalent that he had in stock. So, I didn't want 04 and took the next closest thing in dry yeast.
It ain't the end of the world.

You know what's real cool? I emailed the brewmaster at Deep Ellum in Dallas (this is the beer Rick and I are doing as a collab) and asked him what he suggested in place of the 002 and with only dry yeast available and he told me I should use Notty. So, since I need 1.5 packs for this beer and have 2, Notty it is.

I'm very grateful that someone took their time to email me back. Props to Deep Ellum Brewing for that.

Ahhh ok got ya. I really like Notty's clean flavor, and always strong fermentation. I used it for Triple-D and the malt and sour just shine. No esters, almost lager-like crispness (also helped that I fermented at 60-62*F).

Hope your brew day goes well! And +1 for breweries caring enough about their adoring public to respond to their questions!

I like a yeast that lets the hops AND the malt shine and then gets out the way. But, I guess I'm not really making a true clone since it calls for 002 but hey, it's beer, I'm brewing it then drinking it.