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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Pacman yeast with very low final gravities.
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Old 01-12-2013, 04:38 PM   #1
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Default Pacman yeast with very low final gravities.

Over the past year I have been using washed pacman yeast. I boil water, cool overnight, add to the cake, wash, etc. I am on the 3rd generation and for the past 6 months I have had low final gravities. My fermentation temps are on the high side of the range. Today was 1.005 when I racked to the secondary. The beer has always tasted good but a little too dry.
Here are some examples
IPA SG- 1.062 fg 1.007
All Grain IPA SG-1.067 FG 1.007
All Grain Blond Ale SG 1.062 FG 1.006
All Grain IPA SG 1.068 FG 1.005
All Grain Black Rye IPA SG 1.077 FG 1.009 at racking
And today...All Grain IPA (2 hearted clone) SG - 1.061 FG 1.005
I have checked with three different hydrometers and I have used distilled water to check the hydrometers.

Could the yeast be the problem?? Any insight will be helpful.

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Old 01-12-2013, 04:41 PM   #2
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Are you using any less fermentable grains i.e. Carapils? Perhaps your wort is just too fermentable?

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Old 01-12-2013, 04:43 PM   #3
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Pacman does attentuate pretty well....I mean it is called Pacman Are you AG or extract? If AG, try mashing a little higher if you want it a little less dry.

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Old 01-12-2013, 04:45 PM   #4
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What temp are you mashing at?

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Old 01-12-2013, 04:54 PM   #5
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The great thing about Pacman is it's versatility. You're in control.

Like's been said, without knowing your mash temperature and recipe it's hard to give you direction.

But in general, a less fermentable grain bill and/or higher mash temperatures are your best bet.
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Old 01-12-2013, 06:40 PM   #6
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That is one of the things I don't like about pacman it can really chew through some wort which some people think is wonderful but as you can see it can dry a beer out very quickly. After reading around I was fermenting a little higher at around 68 because that is the temperature I use for Chico. After using this yeast at 58-60 degrees I got better results, didn't quite completely chew through the beer.

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Old 01-12-2013, 06:50 PM   #7
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There's only two ways about it if your beer is too dry. Use a lower attenuating yeast or a less fermentable wort.

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Old 01-12-2013, 09:44 PM   #8
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Quote:
Originally Posted by Irrenarzt
Are you using any less fermentable grains i.e. Carapils? Perhaps your wort is just too fermentable?
Yes. Most of the recipes have carapils or similar. I know that on a couple of them my temp was a little low -- 152 range.
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Old 01-12-2013, 09:47 PM   #9
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Quote:
Originally Posted by BBL_Brewer
Pacman does attentuate pretty well....I mean it is called Pacman Are you AG or extract? If AG, try mashing a little higher if you want it a little less dry.
The first one was mini mash the others were all grain. I was keeping my temps around 152-154.
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Old 01-12-2013, 09:48 PM   #10
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Quote:
Originally Posted by b-boy
What temp are you mashing at?
152 to start but 155 on the last two.
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