Ten months ago, I wrote an article for Oshkosh Beer about using dry yeast. Since then, I've used dry yeast in four more batches. The results were mixed, but I've had a breakthrough of late: assuming that a typical gram of dry yeast contains 14 billion viable cells instead of 20 billion. Using that estimate for my latest batch - a Summer IPA fermented with Safale US-05 - resulted in 84% apparent attenuation (with corn sugar providing 5% of the extract) and a super clean flavor profile, even at 7.5% abv. Well done, dry yeast!
Oh yeah, ignore advantage #4 from the Oshkosh post. I recently learned - or maybe relearned - that oxidation of alcohol isn't much of a concern. If it was, unsealed bottles of spirits would be far less shelf-stable than they are. Lipids and polyphenols, which are present in both wort and beer, are far more dangerous.