Originally Posted by BPhad
Made this all grain with wyeast pack of rogue pacman yeast. Used a 1.5 liter starter and it took off in hours, by the 3 rd day it all seemed to drop. Is this normal for pacman ?
Yes, it seems to work hard and fast. That seems about right.
Originally Posted by HeuristicsInc
I didn't make a starter.
I brewed the extract version on Sunday. My LHBS didn't have Pacman, so the guy there recommended that WLP001 California Ale would be a good substitute. So I checked on their website, and it wants to ferment between 70-75 (which is good since that's my basement's ambient temperature) and the FAQ says that you don't need a starter for up to OG 1.070. So I looked at the recipe and Yooper's recipe said hers had OG 1.066, so I figured I was okay. And I was under some schedule constraints, so I didn't have the extra days to start.
Anyway, after I finished the boil and cooldown, my OG turned out to be 1.072... recommended starter. But by then it was too late. So it's been fermenting nicely (had to add the blowoff tube), but as I understand it, the issue would be when the alcohol levels get high closer to the end of fermentation. Should I do something? I have heard you can add more yeast to help things along, but I'd need to make another trip to LHBS.
Any thoughts welcome. Thanks!
Well, a starter should be used for any beer above about 1.040 no matter what their website says. Check mrmalty.com for a good yeast pitching calculator that isn't from one of the yeast manufacturers. If it's fermenting now, then there isn't much you can do about it at this point. Hopefully the yeast was healthy and didn't create many off-flavors from the underpitching.
But I'd check again on the temperature for fermentation. The best info on that strain is right on the website:
WLP001 California Ale Yeast
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Optimum Fermentation Temperature: 68-73°F
I'd keep it no higher than 68 degrees, but I've done it lower with good results. If the ambient temperature is, say, 70 degrees, an active fermentation could easily be 80 degrees, which is way way too warm. I try to keep the ambient for ales at about 62 degrees.