Goschman, you sound like me. I pretty much use dry yeast, but have used Wyeast smackpack once for Kolsch. I just direct pitch and hydrate in the wort, then aerate by swirling for 4-5 minutes.
I basically do the same. I transfer the wort into a bottling bucket with a 5 gallon paint strainer and open the spigot a couple of feet above the fermenter bucket to aerate. I add the yeast halfway through transferring.
I am too lazy for starters and only brew 5 gallon batches that are not high gravity so I prefer dry yeast. I use US-05 for almost everything since I brew mostly American styles. My palate cannot tell a difference between WLP001/WY1056/US05. I use S-04 sometimes and get really clear beers but have had bad luck with it recently causing me to be more wary.
If the wit is good I will still probably only do it once a year so I am okay with going outside my routine. My kolsch is the only one which really requires liquid yeast as far as I can tell.