Glycerine is highly variable.  It may stay liquid or it may not.  The key issue is if you have clear separation into two layers after reaction and settling by proper cookbook methods.  The lower layer will be darker and more viscous.  If that is true, it's glycerin. You should also get a certain volume, between 10 and 20% of the original volume as glycerin. If you get less than that, or more than that, something is probably wrong.

A higher percentage of methanol will tend to keep the glycerin liquid, the use of KOH instead of NaOH will also keep the byproduct liquid better.  The presence of water (which can cause all sorts of other trouble...) will keep the glycerine more liquid.  The age, quality and type of oil will also affect the glycerin somewhat.

HTH,