Pacman yeast

Does anyone use Pacman for anything other than Dead Guy? Anyone know the actual specific characteristics of this yeast? I have an extra pack that I was going to make starters with and store in the fridge. Just wondered what the results would be with recipes other than Dead Guy. Only thing I know about it, is that it likes 60-64 degree fermentation and that the target gravity for the Dead Guy was 1.066. I calculated from my BrewCraft clone kit results, that the Apparent Attenuation was 81% and the real attenuation was 67%. Based on my inexperienced eye, I would say that there was medium flocculation. I don't know about the degree of alcohol tolerance, but my ABV was 7.6%. The only thing missing from my homemade profile would be what flavors that it favored or produced.

I brewed this kit about 4 months ago. This was really an excellent kit and my best batch to date. I like mine even better than the original.

I used it for a Red Rye several months ago and it came out absolutely delicious! Rogue uses Pacman for many of their beers, including Shakespeare Stout (which is where I got my yeast from). It seems to be a pretty versatile strain.

Just like Pacman is used for all of Rogue's beers-, stouts, bitters,browns, ipas, etc...so can you. I've used bottle harvested pacman in a lot of beers.

I plan on using it for my smash with vienna and Northern Brewer and a dead guy clone too.

I have the bottom of a hazelnut brown that I am going to see if I can get anything from this week.

I've used it on a Porter as well as a Bitter. Both turned out amazing, the Porter is my best beer to date.

I say go for it.

Beerzoid said:

I've used it on a Porter as well as a Bitter. Both turned out amazing, the Porter is my best beer to date.

I say go for it.

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Sounds like I'll be using it sooner than I thought. Care to share the Bitter and Porter recipes?

How well is it attenuating for people? I've seen it described as uber-clean and wicked dry; is that how it's playing out?

I got mine from Wyeast.

I've only done two beers with it and I got ~81% on a 'standard' ale (below) and 74% on a Stout (but it was a Stout with lots of unfermentables).

I e-mailed Wyeast and they said use the same numbers/description as the 1056 American Ale yeast.

I've never even tasted any Rogue beer.

Pacman Ale

I use this and London Ale III as my "House Yeasts" and couldn't be happier with either. I get a pretty dry beer out of Pacman, with most beers finishing at least 3 points lower than Beersmith predicts. I am a big fan of specialty malts and Pacman keeps my beer from being cloying. I ferment at 63F for the majority of fermentation and then let the yeast clean up at 67F for the last few days before kegging.