Originally Posted by ultravista
kcpup - where in the 60's do you keep your fermentation? My last batch of Dead Guy Ale was held at 60 for a few weeks. My current batch of ESB was held at 65 and just brought to 70 yesterday.
Both were fermented with Pacman.
Hi, Ultravista -
Ideally, I like it right around 60. I do not have a temp controlled fermentation chamber, and this summer I had to do an APA where the temp peaked at around 67. It turned out good. I was relieved! Here's why I keep in low 60's whenever possible:
"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