What is the Typical Pacman Attenuation Time?

What is the typical time for Pacman to fully attenuate?

Depends on your wort composition, mash time, and fermentation temp. Oh, and the phase of the moon....

Mine typically attenuates 7-10 days, sometimes longer in high gravity beers. It did fine in the 1.096 stout, but took a couple of weeks in a 1.120 barleywine!

Are you fermenting @ 60? I have had a Brewcraft Rogue Dead guy in a fridge @ 60 degrees for 8 days now. Very fine bubbles rising and a little bit of foam on the top.

The "floaties" are like dots across the top, something I haven't seen before.

When do you suggest I bring it up to room temperature (79 deg F)?

I ferment between 60-64 for a week. As soon as I notice the krausen falling (usually 3-7 days), I take the fermentor out of the swamp cooler and let it warm up to ambient on its own (70-72ish). You room temp might be a wee bit too warm, but I would let it warm up a bit.

Now that you mention it, I have noticed extended yeast rafts. Definitely not krausen, but like clumps of yeast left on top. A few batches they actually hung around until bottling, but the hydrometer said it had been done for two weeks so I just went ahead and racked!

Germelli1 - how long do you suggest leaving it at 70-72 degrees?

I will be away from the house for two weeks. Do you think extending the time to three weeks at 70 degrees will cause any harm? The carboy is in a refrigerator ...

I think that would work fine! It will give it a chance to clear up the beer a bit too!