Wet vs dry active yeast, I finally made the switch

I used dry active yeast for like 8 years because I was scared of the whole proofing step with wet yeast. Last month I ran out and the store only had the fresh blocks, so I figured I'd give it a shot. Honestly the difference in rise time was night and day, my dough was ready almost an hour faster on the same recipe. Now I keep a block in the fridge and just break off what I need, it lasts way longer than I thought. Has anyone else made the swap and found the same thing, or is it just my kitchen conditions?

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