Being honest, I don't think there is much difference between dried yeast and liquid yeasts. There is a massive massive misconception (in my opinion) when it comes to this, people assume because it is liquid it "must be better". The reality is that some strains of yeast do not appreciate being dried and are not suitable for the process. Which is why liquid yeasts have such variety. A good example of this is Brewdog, they used an english yeast strain that was dry from what I gather as it is only recently that they've installed a lab and I don't imagine that they spent the huge quantity of money needed to get someone else to breed their yeast up for them for their giant fermenters.
I also think that ale is similar because lots of people are not trained brewers, most just fancy giving it a go and dive straight in which is fine but unless you live in a high density population area you can't afford to push the boat out with something a bit mental, that or you need one hell of a logistics structure which again is more than most people can manage and is rather daunting especially for a one man band.
Ultimately, I think its all about what you want. Everyone here swears by temperature control but I've seen a few breweries which alter how much yeast they add as opposed to temp control itself. But they're in business and in most cases doing alright so it obviously works for them. I guess thats the beauty of beer, you really can do it however the hell you like
