I have made my way into homebrewing with LME, hops, adjuncts and Dady yeast. Dady yeast (Distillers Active Dry Yeast) is a distillers yeast strain which is supposed to produce a lower final gravity than the gravity produced by other yeasts. Dady yeast is supposed to eat malt sugars, otherwise, How could it be used to make whisky?
I am happy so far with the flavor of my beers, however I wonder if I am missing a much more tasty beer by not using ale yeast. I know I could just try making a batch with a different yeast but, do you think my beer could dramatically improve if I use yeasts made for beer brewing?