This question has been answered to death here....there's plenty of info for you.
https://www.homebrewtalk.com/f36/dry-yeast-vs-liquid-75697/
https://www.homebrewtalk.com/f12/dry-yeast-vs-liquid-yeast-45174/
It's a personal preference, they both make beer....I tend ot use more dry than anything else...it's way more cost effective....but there are more wet strains and you can wash an reuse or store..It's not really a vs question...they both work..It's NOT a superority thing at all....they all are excellent.
I have found that a lot of new brewers especially, THINK they HAVE to use liquid yeast, but in reality most ales can be made with Notty, Windsor, Us-05, Us-04 and many lagers with basic Saflager.....7-8 bucks a pop for liquid as opposed to $1.50-2.50 for dry, with more cell count, is imho just a waste of money for the majority of a brewer's recipe bank...most commercial ales us a limited range of strains, and those liquid strains are really the same strains that the afore mentioned dry strains cover, for example Us-05 is the famed "Chico strain", so if you are paying 7-8 bucks for Wyeast 1056 American/Chico Ale Yeast, and you STILL have to make a starter to have enough viable cells, then you are ripping yourself off, in terms of time and money....
I use dry yeast for 99% of my beers, for basic ales I use safale 05, for more british styles I us safale 04 and for basic lagers I use saflager..
The only time I use liquid yeast is if I am making a beer where the yeast drives the style, where certain flavor characteristics are derived from the yeast, such as phenols. Like Belgian beers, where you get spicy/peppery flavors from the yeast and higher temp fermentation. Or let's say a wheat beer (needing a lowly flocculant yest) or a Kholsch, where the style of the beer uses a specific yeast strain that is un available in dry form.
But if you are looking for a "clean" yeast profile, meaning about 90% of american ales, the 05, or nottingham is the way to go. Need "Bready" or yeasty for English ales, then 04 or windsor. Want a clean, low profile lager yeast- saflager usually does the trick.
Here's some info here,
https://www.homebrewtalk.com/f163/dry-yeast-profiles-descriptions-131810/