I'm not usually the type to make the "eponysterical" call, but I feel compelled to.

It's the common active dry yeast you can find in packets in the baking section of almost any American grocery store.

Sounds like what you want is cake yeast. I'd suggest you call a homebrew store and see what they recommend. Should be the same principle as brewing beer, no?

I don't think you want cake yeast (yeast that is pressed and formed into a cake, before being wrapped into individual small blocks for sale), given the photos and the method explanation of the site you referenced. You want dry granular yeast so it goes through the funnel easily, disperses smoothly, and activates evenly. It's the kind of yeast I mentioned, and that you call dry granular.

Okay, thanks paulsc!
Cmonkey, bahaha. :P

And I'll post my results in two days.

moonshine,
As the site you pointed to:
Dry active: Granular dry active yeast is the most-common on store bake shelves. One package = 1/4 ounce = 21/4 teaspoons. 8 ounces dry active yeast = 1 pound fresh compressed. Completely hydrate dry active yeast before using. Mix 1 part dry yeast with 4 parts lukewarm water or milk ]better[ (95-105 degrees). Let sit for about 5 minutes until mixture turns creamy. If you buy it in large packages, store yeast in the refrigerator for several months; occasionally test a small amount in water.

Tasty raw too. Follow instruction on packet of dry yeast. It comes as a granular grind, shall we say.

Thanks for that recipe for ginger ale with yeast.

By the way, if you're making ginger ale, you might want to stop by your local home brew store (if you have one) and get a packet of champagne yeast instead of using bread yeast. Bread yeast will work, but it will also impart a very bread-like flavor to your drink. Champagne yeast hardly adds any flavor at all. You'll hardly use any of it. Put the rest in a Ziploc and keep it in your freezer.

Oh - if I remember tonight, I'll post a slightly different recipe for ginger ale. The difference is that you'll be actually doing some (simple) brewing in the process. The prep is, IMHO, simpler and you get the added benefit of having a sterile mix before you add in the yeast. This is a good thing in that there is a far lesser chance of your soda getting contaminated with wild yeast which may impart some pretty whacko flavors into your drink.

I think when they say "fresh," they mean fresh as in "don't use that packet that's been sitting at the back of the cupboard for god-knows-how-long," not fresh as in "the opposite of dry."