Does yeast variety impact the final gravity of one's beer?
I've had a Heineken clone recipe in the secondary for about 2 weeks now. Because I don't have a refrigerator for my fermenter, I substituted California Ale yeast for the Danish Lager yeast called for in the recipe. When I moved the beer to the secondary, it had an SG of 1.008, below the target of 1.011-1.013 called for in the recipe.
Today, 2 weeks in secondary, it appears to have finished all noticeable fermenting. (The airlock is hardly elevated.) I think the secondary ferment might have been stagnated earlier because the storage area fell to about 58 degrees for a couple of days when we went on vacation. It's been in a 68 degree room now for several days, and I stirred it to agitate the yeast a day ago.
My basic question is whether I should expect FG noticeably different given that I used California Ale yeast vs. lager yeast. If so, how different, and which direction? And, if you know, why would it be different?
Not a big deal, but I am curious. Thanks!
On-deck: an ESB; a Sierra Nevada Porter clone; an Irish Ale
Secondary 1: Summer Wheat
Secondary 2: American Ale
Bottled/Drinking: Heineken clone w/Calif. Ale yeast; Fat Tire clone