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Old 01-26-2010, 02:26 AM   #21
bkov
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how different is pacman verus notty or us05 in the overall final tasting

 
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Old 01-26-2010, 06:17 PM   #22
Denny
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VERY different than Notty, pretty different than US 05. Much cleaner than Notty, cleaner than 05, better mouthfeel than either and I'd say maybe a bit more attenuative.
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Old 01-26-2010, 06:35 PM   #23
pjk49202
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Actually, I just order some Pacman & Belgian Schalde (sp) earlier this week. I was thinking along the lines of brewing the same Belgian recipe w/ both yeasts and comparing the results.

 
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Old 01-27-2010, 03:17 AM   #24
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Quote:
Originally Posted by chemman14 View Post
The recipie suggests fermenting at 68* for the cal/american yeast. What temperature should I ferment at? The og is 1.115 so I dont want this flocculating too early
Pacman does flocculate amazingly well, you still need to ferment LOW. I have a year old barley wine fermented by Pacman that sat at 63F for three weeks (roused at week two) that fermented pretty damn low (beersmith recipe on the other computer). I usually ramp up the temperature the last few days to help the yeast clean up the beer. Your pitching rate will be the real factor to your 1.115 ale. Pitch big and watch the yeast make your beer.

 
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Old 01-27-2010, 04:26 AM   #25
RegionalChaos
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I brewed my last amber with it. Looking forward to seeing how it turns out
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Old 01-27-2010, 08:18 AM   #26
chemman14
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Quote:
Originally Posted by weremichael View Post
Pacman does flocculate amazingly well, you still need to ferment LOW. I have a year old barley wine fermented by Pacman that sat at 63F for three weeks (roused at week two) that fermented pretty damn low (beersmith recipe on the other computer). I usually ramp up the temperature the last few days to help the yeast clean up the beer. Your pitching rate will be the real factor to your 1.115 ale. Pitch big and watch the yeast make your beer.
Yeah, I planned on making a 1.8 liter stirred starter with 2 smack packs.
when you say "roused at week two" do you mean you raised the temperature? or did you allow the temperature to rise as you saw activity in the fermenter decrease?

 
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Old 01-27-2010, 08:35 AM   #27
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You should consider WLP007. It is very alcohol tolerant, attenuates to 80%, flocculates well and, does give a clean flavor...not too Londoney

 
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Old 01-27-2010, 09:11 AM   #28
chemman14
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Quote:
Originally Posted by oldschool View Post
You should consider WLP007. It is very alcohol tolerant, attenuates to 80%, flocculates well and, does give a clean flavor...not too Londoney
sure, if I was trying to brew an english barleywine

 
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Old 01-27-2010, 05:12 PM   #29
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I use it in all of my ales, it's really great! Just pitch a crap load of yeast, and it will finish VERY fast and with few yeast flavors. just try it

 
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Old 01-28-2010, 01:02 AM   #30
chemman14
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Quote:
Originally Posted by weremichael View Post
Pacman does flocculate amazingly well, you still need to ferment LOW. I have a year old barley wine fermented by Pacman that sat at 63F for three weeks (roused at week two) that fermented pretty damn low (beersmith recipe on the other computer). I usually ramp up the temperature the last few days to help the yeast clean up the beer. Your pitching rate will be the real factor to your 1.115 ale. Pitch big and watch the yeast make your beer.
Anyone else have any thoughts on this?

 
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