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Old 01-28-2010, 03:50 PM   #31
BrandonBlack
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i have pitched a combo of WLP051 and pacman into my double lpa. Was this a bad idea?

 
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Old 01-31-2010, 07:01 AM   #32
weremichael
 
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Quote:
Originally Posted by chemman14 View Post
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?
With big beers, I usually will take my better bottle out of the fermentation cabinet and roll it around to reinvigorate the yeast. Then I put it back into the cabinet and raise the temperature of the beer to a couple degrees below it's maximum recommended temperature. I find that it produces the cleanest taste if I follow those two steps.

 
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Old 02-08-2010, 05:01 PM   #33
pjk49202
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Made a starter of pacman this weekend. I made a 1000 ml starter on Thursday night, then on Saturday afternoon I cold crashed it. Took it out yesterday and warmed it up to my pitch temp. which was 60. The weird thing I noticed was that when i took it out of the fridge there was a big layer of dark colored yeast below the creamier colored stuff on top. does this mean I killed most of my yeast by cold crashing it for a day?

Anyways, the doppelbock was fermenting at ~60 when i checked it this morning. I shook the fermenter a little bit an it was bubbling.

 
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Old 02-09-2010, 08:34 PM   #34
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I checked my fementer yesterday and that stuff took off like a rocket. I'm fermenting at 62-64 and it's spewing into my blow off tube!

 
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Old 02-12-2010, 03:45 PM   #35
pjk49202
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Cooled it down to ~53, and it still fermenting away. Damn! this stuff is no joke.

 
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Old 02-18-2010, 09:37 AM   #36
Moose777
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Made a big starter of this today...32oz water 8 oz DME pitched a Wyeast PacMan smack pack from Brewmasters..
Going to pitch it Friday when I brew the Grateful Dead Guy Ale AG kit from Northern...I'm hoping this will be ready for a wedding second week in April.
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FERMENTER 1 EMTY
FERMENTER 2 EMPTY
SECONDARY

KEG 1: (ON TAP) Waldo Lake Amber
KEG 2 :(ON TAP) Imperial Stout
KEG 3: (ON TAP) Irish Red Ale [COLOR="Blue"]
KEG 4:(On Tap) Centennial Blonde
KEG 5: Creamy Bikini
KEG 6:

On deck:
Vanilla Bourbon Porter (for this winter)
Ed Worts Oktoberfest with Kolsh yeast Yummmy
Yooper Stone Ruination IPA

 
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Old 02-18-2010, 05:52 PM   #37
Denny
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Quote:
Originally Posted by Moose777 View Post
Made a big starter of this today...32oz water 8 oz DME
That's a darn strong starter....not to mention kinda small.
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Old 02-18-2010, 06:00 PM   #38
Moose777
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__________________
FERMENTER 1 EMTY
FERMENTER 2 EMPTY
SECONDARY

KEG 1: (ON TAP) Waldo Lake Amber
KEG 2 :(ON TAP) Imperial Stout
KEG 3: (ON TAP) Irish Red Ale [COLOR="Blue"]
KEG 4:(On Tap) Centennial Blonde
KEG 5: Creamy Bikini
KEG 6:

On deck:
Vanilla Bourbon Porter (for this winter)
Ed Worts Oktoberfest with Kolsh yeast Yummmy
Yooper Stone Ruination IPA

 
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Old 02-18-2010, 08:01 PM   #39
permo
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Heck I made a 1 liter 1.035 OG starter for the yeast harvested from 1 bottle of shakespear stout. I let that starter go for 3 days and pitched it into 6.5 gallons of 1.045 dunkel...I had fermentation going 6 hours later and it is still going strong 3 days later at 60 degrees and sitting at 1.020...so it looks like it is going to finish low...but it also appears as if at 60 degrees it may take a while for pacman to reach final gravity. I suppose that is expected at lower temps...lower temps take longer.


 
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