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Brews & Views Bulletin Board Service * Brews and Views Archive 2007 * Archive through January 25, 2007 * How low will Pacman go? < Previous Next >

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Chad D.
Intermediate Member
Username: Icehouse

Post Number: 472
Registered: 02-2003
Posted From: 63.224.186.98
Posted on Tuesday, January 09, 2007 - 11:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have a Wyeast smakpack of Rogue Pacman yeast.

I would like to do a really light, clean ale with it. Low hops... something noble, and in the 20IBU range.

Was thinking like 16# Pilsner malt and 2#wheat malt as a base.

What do you guys think?

AND---

How low can I successfully ferment Wyeast Pacman yeast?
 

Hophead
Senior Member
Username: Hophead

Post Number: 2352
Registered: 03-2002
Posted From: 167.4.1.41
Posted on Wednesday, January 10, 2007 - 05:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Should be a fine yeast for that style beer.

60F. If you like a drier beer, then after primary slows, bring it upto 70F for a coupla days (similar to diacetyl rest). I do this when I ferment ales cooler than normal (ie 60 instead of 65-70) with good results.
 

davidw
Senior Member
Username: Davidw

Post Number: 1685
Registered: 03-2001
Posted From: 65.163.6.62
Posted on Wednesday, January 10, 2007 - 06:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've done two batches with it so far and it's chugged along fine at 58-60 degrees.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 6121
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Wednesday, January 10, 2007 - 06:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It's worked fine for me at 52F.
LIfe begins at 60...1.060, that is.
 

Nathan Eddy
Member
Username: Nathan_eddy

Post Number: 116
Registered: 03-2005
Posted From: 74.131.224.127
Posted on Wednesday, January 10, 2007 - 06:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I can ferment at 70 in my kitchen, or 58-60 in my basement. What are the benefits of a cooler fermentation? (In other words, would it really justify me carrying 5 gal of wort down the stairs?) I assume a "cleaner" fermentation is achieved, with fewer estors. But I like a fruity/malty beer, and I hear this yeast isn't extremely fruity anyway.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 6122
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Wednesday, January 10, 2007 - 07:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Cooler fermentation=cleaner, less fruity beer. But if that's not what you want, ferment at the temp that gives you what you're looking for.
LIfe begins at 60...1.060, that is.
 

Hophead
Senior Member
Username: Hophead

Post Number: 2353
Registered: 03-2002
Posted From: 167.4.1.41
Posted on Wednesday, January 10, 2007 - 10:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'd start it out in the basement for the krausen part of the ferment, to account for the increased wort temp, then move it upstairs when it slows down.

Hey, then you get to move it twice!
 

Chad D.
Intermediate Member
Username: Icehouse

Post Number: 473
Registered: 02-2003
Posted From: 63.224.186.98
Posted on Thursday, January 11, 2007 - 02:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I forgot to mention that my recipe was for 10 Gallons, but I bet you guys figured that part out. LOL

I am a little surprised that this ale yeast will go all the way down to 52..... I think I'm gonna try 60.

Thanks guys
 

davidw
Senior Member
Username: Davidw

Post Number: 1686
Registered: 03-2001
Posted From: 65.163.6.62
Posted on Thursday, January 11, 2007 - 02:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey Denny, what were you using it for fermenting at 52 degrees? An alt perhaps? I was thinking Pacman might work well for that style if fermented cool.
 

Hophead
Senior Member
Username: Hophead

Post Number: 2358
Registered: 03-2002
Posted From: 167.4.1.41
Posted on Thursday, January 11, 2007 - 08:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I think the 5 and 6 are too close together on the keyboard for DCs fingers... :-)
 

Tom Fries
Junior Member
Username: Tfries

Post Number: 32
Registered: 12-2003
Posted From: 70.41.212.122
Posted on Friday, January 12, 2007 - 06:46 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I started batch last Saturday. It is currently chugging away at 58. Took a sample tonight it is coming along fine. It will have no problems at this temperature. The batch is a Santa's Private Reserve OG 1.058
 

Denny Conn
Senior Member
Username: Denny

Post Number: 6124
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Friday, January 12, 2007 - 05:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

davidw, it was just a pretty standard pale ale, but I wanted to see how low it could go. But I've had some great alts made with Pacman.
LIfe begins at 60...1.060, that is.
 

davidw
Senior Member
Username: Davidw

Post Number: 1690
Registered: 03-2001
Posted From: 65.163.6.62
Posted on Friday, January 12, 2007 - 06:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Cool! (literally) Perhaps this current yeast cake will end up getting an alt wort pitched on it. Thanks Denny.