I have always used liquid yeast. The last 2 batches I used US-05. Maybe it's my technique with the liquid yeast but the krausen has always been moderate, making it's way about halfway between the wort and the neck of the bottle.
Using dry yeast (granted the last batch was OG 1.082 but,) the krausen blew out of the neck. This second batch the krausen is right at the base of the neck.
Given the preparation I have to do of the liquid yeast(making a starter or stepping up a starter) vs the dry(rehydration) and having to time the liquid yeast hours or days ahead of time. The dry yeast is so much easier to work with and the results are outstanding. I think going foward I will use dry yeast when I don't have a need for a specific flavor profile from a liquid yeast.
Using dry yeast (granted the last batch was OG 1.082 but,) the krausen blew out of the neck. This second batch the krausen is right at the base of the neck.
Given the preparation I have to do of the liquid yeast(making a starter or stepping up a starter) vs the dry(rehydration) and having to time the liquid yeast hours or days ahead of time. The dry yeast is so much easier to work with and the results are outstanding. I think going foward I will use dry yeast when I don't have a need for a specific flavor profile from a liquid yeast.