Bakers yeast and distillers yeast

[corene1]

I have a question. I have used Crosby & Bakers distillers yeast on all of my ferments so far and it has worked very well for me, but on all of my distillation runs I always get just a bit of sharpness in the distillate, even the hearts. Most of my ferments have been AG and a couple of sugarheads made on the spent grain bed of the AG. I was at the store a couple of weeks ago and they had 1 pound packages of Red Star bakers yeast for 4 dollars so I bought some. Last weekend I did another all grain mash and used the bakers yeast instead of the distillers yeast. It has acted quite different but in a good way. It started a little slower and never did that first 24 hour rapid bubble ferment. It has run very smooth and steady for the last 5 days, even the smell coming through the lock is quite nice. It actually smells smoother than the distillers yeast. So without going through my complete mashing routine , what are the flavor changes that can occur between the 2 types of yeast? Fermentation temps are held between 78 and 80 degrees. I have read that a slow smooth fermentation is advantageous to the flavor of the final whiskey so I am excited to see how this mash distills out.