I'm sure this isn't the reason the my beer stopped fermenting two days ago after only fermenting for a day and a half, but I used dry yeast. It wasn't exactly bought yesterday but I'm thinking that since it did ferment for a while it was OK. Should I be using wet yeast in my beer? Anyway, thanks for the input.
Jonny

Many of the dry yeasts have more yeast cells in one packet than the current liquid versions. So much so that I rarely make starters except for worts over 1.066. The rest I just sprinkle on top of the wort. But at this time, the yeast makers do not create as much of a variety of dry strains as there are liquid and there lies the deciding factor of which to purchase for your brew.

Good luck,
Wild

I stared six years ago using dry but in time I went to White Labs, viles of Liquid.
Now and again for one reason or another I have had to use Dry, Coopers or Safale or Muntons. But always go back to White Labs. They have never let me down, and have a pretty good web site. http://www.whitelabs.com/

The staff is very prompt to respond to questions and they were just very helpful when I asked them some Pro's and Con's about some of my possible strain choices for my current batch. Black Currant Ale

Sure it costs me more but I think it ferments Cleaner , Stronger and ,,,well damn, it just make for a better beers. Thats My 2 cents, thanks for asking