pacman fermentation tempurature - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > pacman fermentation tempurature

Reply
 
Thread Tools
Old 01-29-2010, 08:06 AM   #1
chemman14
Recipes 
 
Mar 2009
Newbury Park, CA
Posts: 1,649
Liked 37 Times on 33 Posts



I was curious what temperature people ferment pacman at? I have heard that it should be in the low 60's like 63-64. The recipe I am brewing calls for wyeast american ale or white labs california and a fermentation temperature of 68

 
Reply With Quote
Old 01-29-2010, 06:34 PM   #2
chemman14
Recipes 
 
Mar 2009
Newbury Park, CA
Posts: 1,649
Liked 37 Times on 33 Posts


the recipie is a 1.115 OG barley wine btw

SVB Likes This 
Reply With Quote
Old 01-29-2010, 06:37 PM   #3
MBasile
Recipes 
 
Jun 2009
Austin, TX
Posts: 1,537
Liked 14 Times on 14 Posts


60˚ is typically what I do for Pacman, and even at that low of a temp my pale ale came out super clear super fast. You might want to try contacting Rogue and see if they can offer any advice since they have so much experience with the yeast though.

Are you using the wyeast pack or stuff taken from Rogue bottles?
__________________
Up next: beer
Fermenting: beer
Conditioning: and more beer

Total gallons in 2012: 10

 
Reply With Quote
Old 01-29-2010, 06:38 PM   #4
ChshreCat
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,538
Liked 539 Times on 431 Posts


I think you'll do all right as long as you're somewhere in the 60's, but Pacman really does well on the low end. For a big barley wine though... you might want all the help you can get making sure it keeps going and doesn't stall out.
__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Old 01-29-2010, 07:03 PM   #5
MBasile
Recipes 
 
Jun 2009
Austin, TX
Posts: 1,537
Liked 14 Times on 14 Posts


So I did some research and Rogue does have a barley wine (Old Crustacean). I'd suggest emailing them and asking if they ferment that a little warmer than the other beers. If you ask the exact temperatures they'll be a little off because the tanks commercial breweries use can ferment at higher temps without the yeast off-flavors. So just ask if they ferment the barley wine higher than Dead Guy Ale, if they say yes, 60˚ is your DGA mark and move up from there.
__________________
Up next: beer
Fermenting: beer
Conditioning: and more beer

Total gallons in 2012: 10

 
Reply With Quote
Old 01-29-2010, 07:22 PM   #6
chemman14
Recipes 
 
Mar 2009
Newbury Park, CA
Posts: 1,649
Liked 37 Times on 33 Posts


Quote:
Originally Posted by MBasile View Post
So I did some research and Rogue does have a barley wine (Old Crustacean). I'd suggest emailing them and asking if they ferment that a little warmer than the other beers. If you ask the exact temperatures they'll be a little off because the tanks commercial breweries use can ferment at higher temps without the yeast off-flavors. So just ask if they ferment the barley wine higher than Dead Guy Ale, if they say yes, 60˚ is your DGA mark and move up from there.
I just shot off an email to them. Hopefully I will get a response before Sunday as that is the brew day. I will report back here with their response when I receive it

 
Reply With Quote
Old 01-29-2010, 08:56 PM   #7
jlpred55
Recipes 
 
Aug 2008
Posts: 423
Liked 4 Times on 3 Posts


I am about 90% sure John Maier from Rogue does most of his regular ales with Pacman at 60. Not sure on the barleywine though. I found the anywhere in the mid to low 60's is fine. I got the exact same results. It is a very clean yeast. Exceptional really.
__________________
Kegged: Millenium Galaxy IPA, German Pilsner. Apricot Blonde Ale, ACE Witbier, ACE American Wheat.
Bottled: Smoked Red Rye, Old Tanglefoot Barleywine, Tripel, Dubbel, American Farmhouse Ale

 
Reply With Quote
Old 01-29-2010, 09:37 PM   #8
chemman14
Recipes 
 
Mar 2009
Newbury Park, CA
Posts: 1,649
Liked 37 Times on 33 Posts


well it looks like I will be brewing with white labs cal ale yeast as my LHBS was out of pacman AND 1056 american ale. Oh well, I will use some pacman yeast on my first all grain beer

 
Reply With Quote
Old 01-29-2010, 09:57 PM   #9
FunkytownBrewyard
HBT_SUPPORTER.png
 
FunkytownBrewyard's Avatar
Recipes 
 
Aug 2009
Fort Worth, TX
Posts: 88
Liked 3 Times on 2 Posts


i was sure i remember reading that for pacman, yes, low 60s is what they typically do use it at, but it was actually just as good up to 70. obviously imparting a different finish to the brew, though. will edit if i find the info i am referencing.

...found it:

Quote:
“Pacman is really great yeast; everything about it is good. Pacman attenuates well, is alcohol tolerant, and it produces beers with no diacetyl if the beer is well made. It’s very flocculent, which makes it a great choice for bottle conditioning. I ferment almost all my beers at 60 F; once in a while for certain styles I’ll ferment as high as 70 F, but never higher. Use lots of oxygen, and a high pitch rate. I never repitch past the 6th generation, and I always use Wyeast Yeast Nutrient.” - John Maier, Brewmaster, Rogue Ales www.rogue.com

Reason: *found it*

 
Reply With Quote
Old 01-29-2010, 10:15 PM   #10
chemman14
Recipes 
 
Mar 2009
Newbury Park, CA
Posts: 1,649
Liked 37 Times on 33 Posts


Looks like I'll be using pacman after all. My Lhbs just called me and said they jus got their yeast shipment in. Hopefully I get an email back from rogue or some advice from someone that has used this yeast with a high og

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
pid tempurature counting down?? kickflip_mj Equipment/Sanitation 8 08-05-2009 09:41 AM
tempurature control on fridge blackwaterbrewer Fermenters 4 05-20-2009 09:41 PM
What tempurature information to track? Hanr3 Beginners Beer Brewing Forum 3 11-19-2008 08:19 AM
Secondary Tempurature Igorstien Beginners Beer Brewing Forum 10 09-04-2005 07:13 PM


Forum Jump