I have used the Dry English Ale yeast for barleywine or other high gravity beers (regular English Ale yeast doesn't attenuate enough). I normally just use the regular English Ale yeast for all other brews.
I did not notice any different characteristics when comparing the two yeasts, but I brew very different styles with them. However, I only use the Dry English Ale yeast for 1 - 2 pitches, instead of the 10 - 15 for regular English Ale yeast.
Both yeasts flocculate extremely well. Ferment is a bit longer with the Dry (approx. 3 days), but it has more work to do.