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Old 05-03-2010, 01:23 AM   #31
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Not experienced with an IPA on pacman at 78F, but as a point of reference: I just moved my two stouts to secondaries after two weeks in primaries, and several additions of cherries. The pacman that had got to 72 (on the fermometer, so maybe 75 internal?) was delicious prior to cherry additions - really rich coffee flavors, and I didn't get any frutiness. The Wyeast Irish that probably got to the same temp had a little fruitiness to it - again before cherries.
I'll have to try it again sometime without cherry, but I had my mind set on a good load of chocolate cherry stout in the cellar for several winters' enjoyment, and I'm stubborn...

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Old 05-03-2010, 01:57 AM   #32
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As an aside: I pitched on a Pacman yeast cake tonight. Man, that cake was as hard as a rock. It looked like a bunch of dead coral! I just transferred the prior batch to secondary, already very clear and tasting very clean.

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Old 07-01-2010, 09:33 AM   #33
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Finally added PacMan to my yeast bank from 1st gen starter..now have 10 vials in freezer.

Just pitched the rest of the starter on a Rogue Dead Guy clone..2nd time brewing this..last time I served it at my nieces wedding and everyone raved about it.

This has become my favorite yeast...I have the temp set at 60d in my ferm fridge

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Old 07-01-2010, 04:06 PM   #34
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I love this PacMan I just dry hopped my Quad 7 and it went from 1.073 to 1.01. PacMan has never let me down so far.

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Old 07-01-2010, 08:18 PM   #35
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PacMan is probably my favorite yeast from Wyeast. Every beer/style that I have made with it has turned out fantastic. Hope that Wyeast chooses to make this part of the permanent collection. Have also been impressed with Wyeaast Denny's - very versatile too.

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Old 10-03-2010, 06:23 AM   #36
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Interesting reading in here. I'm brewing a Coopers Ale-style kit that I bought for cheap at the grocery store yesterday. Replaced the recommended 2kgs of dextrose with LME and added some Amarillo for 30 and ten and pitched some cultured Pacman.
I should have put it in a water bath but was tired and lazy. Three hours later I had some serious fermentation action going. I checked the temp on the outside of the fermenter and it was at 84, so immediately stuck some water in my bottling bucket and popped the carboy in. Smelling pretty fruity, but delicious.
An hour ago I checked and it was only down to 78, so I put it out on the balcony. Our forecast says a range of 9 to 18 Celsius (48 to 64 F). I'm interested to see how it turns out.
It was more of an experiment (the canned beer kit) than anything, so I'm not too worried if it's not great. The posts on here about the viable temperature range of Pacman are pretty reassuring, though.
Time to get a swamp cooler worked out, though.

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Old 10-03-2010, 06:27 AM   #37
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I pitched Bells Two Hearted clone onto a PacMan starter a 3 days ago and it's going strong. Took off after about 12 hours.

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Old 10-19-2010, 02:09 AM   #38
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i got a Haus Pale Ale with a big 1L starter at 55F that is fermenting away. It isnt super fast but is still going. A little shake of the carboy and you can see all the yeast at the top getting mixed up about 3 inches deep

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Old 10-20-2010, 02:55 PM   #39
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Quote:
Originally Posted by Brew-boy View Post
Where did you find PacMan at?
Rebel Brewers has it too. Just ordered some today, and from that I am going to build a starter, vial up most of that and then build out from the rest to slighter larger than 1 liter pitch, as according to MrMalty's calculator.

I figure that the vials will only be Gen 2 and if I get 5-6 of those, I should be good to go for the next year. PacMan is earning its way into a lot of different batches, from Centennial Blond I constantly make to a Fat Tire Clone and possibly a Magic Hat #9 clone as well. That yeast is like a sailor stepping off the boat after a six month tour.
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Old 10-23-2010, 05:08 AM   #40
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odds are that your beer store has all the yeast you need? About every six months or so I harvest new pacman from a few bombers of rogue stout.....the beer is good...not super awesome but good.....but the yeast...oh the yeast.

I have had nothing but great results with harvested pacman, after 4-5 generations I have found flocculation to become an issue, but nothing else. It always attuenuates huge, regardless of mash temp.

I have found, in house, that the yeast adapts to my brewery and my techniques. I always make big starters and cold crash them. Over time pacman becomes harder and harder to crash..it just wants to keep fermenting. THis makes me wonder about pacmans heritage.....I am starting to doubt that it comes from WLP001 or chico...I find it more attenuative, flocculent and able to ferment cooler. This makes me think pacman is of a different breed.

That all being said, on a homebrew level, I have found pacman fermented at 68 or so to be super clean and hugely attenuative. The only thing I can detect of a pacman beer, is if i let the beer warm up to room temp and swirl to get rid of most of the carbonation, I can detect mineral, earthy, grassy, muddy type tones....but very, very subdued.

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