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Old 01-29-2010, 07:06 AM   #1
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Default pacman fermentation tempurature

I was curious what temperature people ferment pacman at? I have heard that it should be in the low 60's like 63-64. The recipe I am brewing calls for wyeast american ale or white labs california and a fermentation temperature of 68

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Old 01-29-2010, 05:34 PM   #2
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the recipie is a 1.115 OG barley wine btw

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Old 01-29-2010, 05:37 PM   #3
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60˚ is typically what I do for Pacman, and even at that low of a temp my pale ale came out super clear super fast. You might want to try contacting Rogue and see if they can offer any advice since they have so much experience with the yeast though.

Are you using the wyeast pack or stuff taken from Rogue bottles?

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Old 01-29-2010, 05:38 PM   #4
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I think you'll do all right as long as you're somewhere in the 60's, but Pacman really does well on the low end. For a big barley wine though... you might want all the help you can get making sure it keeps going and doesn't stall out.

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Old 01-29-2010, 06:03 PM   #5
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So I did some research and Rogue does have a barley wine (Old Crustacean). I'd suggest emailing them and asking if they ferment that a little warmer than the other beers. If you ask the exact temperatures they'll be a little off because the tanks commercial breweries use can ferment at higher temps without the yeast off-flavors. So just ask if they ferment the barley wine higher than Dead Guy Ale, if they say yes, 60˚ is your DGA mark and move up from there.

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Old 01-29-2010, 06:22 PM   #6
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Quote:
Originally Posted by MBasile View Post
So I did some research and Rogue does have a barley wine (Old Crustacean). I'd suggest emailing them and asking if they ferment that a little warmer than the other beers. If you ask the exact temperatures they'll be a little off because the tanks commercial breweries use can ferment at higher temps without the yeast off-flavors. So just ask if they ferment the barley wine higher than Dead Guy Ale, if they say yes, 60˚ is your DGA mark and move up from there.
I just shot off an email to them. Hopefully I will get a response before Sunday as that is the brew day. I will report back here with their response when I receive it
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Old 01-29-2010, 07:56 PM   #7
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I am about 90% sure John Maier from Rogue does most of his regular ales with Pacman at 60. Not sure on the barleywine though. I found the anywhere in the mid to low 60's is fine. I got the exact same results. It is a very clean yeast. Exceptional really.

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Old 01-29-2010, 08:37 PM   #8
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well it looks like I will be brewing with white labs cal ale yeast as my LHBS was out of pacman AND 1056 american ale. Oh well, I will use some pacman yeast on my first all grain beer

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Old 01-29-2010, 08:57 PM   #9
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i was sure i remember reading that for pacman, yes, low 60s is what they typically do use it at, but it was actually just as good up to 70. obviously imparting a different finish to the brew, though. will edit if i find the info i am referencing.

...found it:

Quote:
“Pacman is really great yeast; everything about it is good. Pacman attenuates well, is alcohol tolerant, and it produces beers with no diacetyl if the beer is well made. It’s very flocculent, which makes it a great choice for bottle conditioning. I ferment almost all my beers at 60° F; once in a while for certain styles I’ll ferment as high as 70° F, but never higher. Use lots of oxygen, and a high pitch rate. I never repitch past the 6th generation, and I always use Wyeast Yeast Nutrient.” - John Maier, Brewmaster, Rogue Ales www.rogue.com
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Last edited by FunkytownBrewyard; 01-29-2010 at 08:58 PM. Reason: *found it*
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Old 01-29-2010, 09:15 PM   #10
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Looks like I'll be using pacman after all. My Lhbs just called me and said they jus got their yeast shipment in. Hopefully I get an email back from rogue or some advice from someone that has used this yeast with a high og

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