Good choice! Their enzymes are workhorses, and we're happy with the yeast as well. Not to mention, they (Dr Pat Heist) are continually helpful in helping with your process and any flaws you may have in it.
That being said, they haven't had a whole lot to say in the differences between their yeasts that are suggested for grain fermentations. We've only been laying stuff down for three years, and my palate isn't as fine tuned as it needs to be to determine those differences on my own, so I haven't done much experimenting at all really. We use the 927 for both our rye and bourbon ferments and are happy with the results. We pitch and keep the ferments at 80F +/- 5 degrees for primary fermentation, then double pot distill.
Batch distillation vs. continuous distillation will most likely be the biggest difference between us little guys and them, pre barrel anyway. I bet Slick will have some great info on this subject, he knows his shit. I feel like this thread is gonna be a good one.