BeerBorg

Time for some knowledge:

Dry yeast and liquid yeast are both easily available. Here are some pros and cons to each:

Dry Yeast -
Pros:
- Usually Cheaper
- Lasts much longer in storage
- No need to oxygenate
- No need for starter

Cons:
- Less variety in strains
- (Slightly) harder to test viability

Liquid Yeast -
Pros:
- Larger variety of strains
- Easy to test viability
- Feels kind of cool using those vials

Cons:
- More expensive than dry
- More vulnerable to temperature during storage
- Needs to be properly oxygenated
- Requires a starter most of the time

Liquid yeasts are great for specialized styles of beer to get a particular flavor profile you're looking for. And the great thing about liquid yeast is, with practice, you can offset the higher cost of it compared to dry by washing it after fermenting. Beers that just need a clean, neutral profile, it's easier just to spend a couple bucks on a packet of dry yeast.

Another con for liquid yeast, IMO, is the limited "shelf-life." The number of viable cells per package drop off quickly, so it's definitely a case of "use em or lose em."
I like dry yeast for the extended storage capability, the lower price, and larger number of cells per package.
I like liquid for the staggering selection of strains from which to choose.

I prefer liquid yeast. More variety. With yeast harvesting & washing very affordable. I rarely get to brew in the summer. I washed several strains of yeast in June. with starters I am looking forward the fall & winter brewing!!

Yup washing yeast saves a lot of money in the end.
Ironically, if you wash dry yeast it becomes liquid yeast.

I disagree on the dry yeast not needing oxygenation. The more oxygen you get in your wort the faster it takes off and the better it attenuates.

Just got back from my LHBS and got 2 packets of US04 and 1 Nottingham. In the summer I prefer to use dry yeast and even though I have washed yeast, I don't have any that I need for brewday tomorrow.
It's just so warm that I tend to OCD on doing starters this time of year.
Liquid or dry, I pick the best for the style I want to brew and they've both given me great, enjoyable beers.

Got A LOT of yeast in-house, both liquid and dry... And I have no qualms about using either type...

I don't always re-hydrate the dry strains, and I don't always wait for the smack packs to swell, and I don't always make a starter...

But it goes like this...

Designed an English Barleywine and wanted to use a specific strain, so I looked to a liquid yeast.

None in the fridge that fit the bill, and I could have used the S-04 I have but...

So off to the LHBS to pick up two smackpacks of British Ale II (this is the Southwold yeast from Suffolk County, England)

I wanted that specific strain as I want to make something like Adnam's Tally Ho.

Con: Shorter shelf life than dry, so I gotta get to it soon...

Pro: My very cool LHBS tossed me a free ice pack for the ride home! Re-usable and great for temp control around the carboys!