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-   -   Substitute for Pacman yeast for Dead Guy clone? (http://www.homebrewtalk.com/f163/substitute-pacman-yeast-dead-guy-clone-136960/)

Mongo64 09-16-2009 03:19 AM

Substitute for Pacman yeast for Dead Guy clone?
 
I'm planning on brewing up a batch of a clone recipe of Dead Guy Ale this weekend. I don't have any Pacman (Wyeast 1764) yeast and wanted to get some advice for a substitute. I have some S-04, S-05, and Nottingham (older lot#) dry yeast. Can someone give me some advice on which yeast would get me closest to the real thing or suggest something else to use?

ifishsum 09-16-2009 04:44 AM

US-05 is the best bet. I've also made it 3 times with Pacman, and honestly can't tell the difference in taste so I've gone back to using US-05 every time I make it.

Yooper's clone recipe is pretty spot-on, if that's the one you're using I think you'll be pleased.

michael.berta 09-16-2009 05:02 AM

+1 on US05.

Falcor 09-16-2009 11:40 AM

What about liquid yeast? WLP001? 008?

Yooper 09-16-2009 12:17 PM

I've used WLP001, at a low temperature (around 62, I believe) and been very happy with it in Dead Guy. I haven't tried 008.

Revvy 09-16-2009 12:48 PM

I've done it with 05, 04, bottle harvested pacman and even saflager, and honestly the best yooper's dead guy I have ever made and the one that doing head to head tests with some friends who were DG fans, was with Wyeast 1338 European Ale
Quote:

From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
All the other version were fine, but that version was the most complex and tastier of them all. In fact in the taste tests I did with people, they chose my version with that over the actual DG. In fact people were quite shocked.

I think since the 1338 finishes malty and full body it really makes the caramel and other malts shine through in the recipe.

I can't recommend it highly enough.

But of your list and the yeasts I've used of them it would have to be 05.

dantodd 09-16-2009 03:12 PM

revvy, what temp did your run the 1338?

Revvy 09-16-2009 03:31 PM

Quote:

Originally Posted by dantodd (Post 1550578)
revvy, what temp did your run the 1338?

I don't remember. Whatever was ambient room temp at the time. It was early spring if I recall, so it was prolly mid 60's in my place.

Mongo64 09-17-2009 03:19 AM

Thanks for the recommendations guys. I called up the LHBS and found out that had some Wyeast 1338 so I'm gonna give that a try (thanks Revvy). The Wyeast website says 1338 should ferment 62-72. I have good temp control on my ferment now so I think I'll shoot for 64-65.

Saccharomyces 09-17-2009 02:54 PM

My house yeast for hoppy beers is now Wyeast London Ale 1028. The 1338 Revvy recommended is a similar yeast in terms of its performance and flavor profile.

I find that the fruity esters** and malt accentuation of English or European ale yeast strains actually lead to a more enjoyable hoppy beer, whereas US-05 or similar strains will create a one-note beer where only the hops come through.

... of course if you want a Pliny-like beer where it's like brushing your teeth with hops you should pick the US-05. :D

** note I ferment around 65*F to keep the ester levels in check. Above that it would be too estery and would conflict with the American hops.


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