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Old 09-07-2010, 08:03 PM   #11
benbradford
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May 2007
Denver, Colorado
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It may be a few days before I will have a stir plate ready, or be able to cultivate pacman. Let me know if any of these other options that are on hand could work. I am more than an hour drive to the local lhbs, so sometimes, I have to make sacrifices.

Nottingham

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Old 09-07-2010, 08:43 PM   #12
prosper
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Oct 2009
Edmonton
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nottingham would be the closest of the yeasts you have on-hand.

 
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Old 02-20-2013, 03:38 PM   #13
iBrewBeer
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Aug 2010
Yeastville, MN
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I noticed several of you recommend US05 as a substitute for pacman yeast in Yooper's Dead Guy ale recipe. Wouldn't US04 bring out the malty flavors so much better in this style?

What's the implications of choosing US04 in this case?

 
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Old 02-21-2013, 09:06 PM   #14
Toga
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Jan 2010
Michigan
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IbrewBeer this thread is a bit old and dead.............but 04 would bring out some of the malty flavors and would be acceptable to ferment with. If kept at 60-62 degrees it is very clean.

 
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Old 02-21-2013, 09:14 PM   #15
Denny
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Jun 2005
Eugene, OR
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Quote:
Originally Posted by iBrewBeer View Post
I noticed several of you recommend US05 as a substitute for pacman yeast in Yooper's Dead Guy ale recipe. Wouldn't US04 bring out the malty flavors so much better in this style?

What's the implications of choosing US04 in this case?
04 is way too tart and bready IMO. Pacman is an extremely clean yeast.
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