JW,
While I didn't use a liquid version of the yeast, I did notice that it was the only yeast that I've used that had a pretty sluggish startup. Lallemand notes that in an ideal state with their dried yeast, 10% of the juice should be withheld and inoculated first for 8 hours and then introduced to the whole batch. While I did not use this method for my small scale inoculation, the yeast did have a bit of a rough start. However, I made another starter and this time introduced the juice into the yeast starter slower - 1/4 volume additions (total equal to starting volume of yeast starter) over the course of 20-30 minutes seemed to do the trick just fine.
I'm curious how the liquid version works - please keep us updated.
Thanks,
- Jim