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Old 09-28-2012, 07:03 PM   #671
FuzzeWuzze
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Cant wait to try this in 4-5 weeks, this is the first beer i've really monitored my temps and tried to keep them in the low 60's with a swamp cooler...usually i just let them float in the high 60's which is probably putting the ferm temperature too high.

 
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Old 10-01-2012, 06:44 PM   #672
jtkratzer
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Brewed on the 14th. Krausen has dropped. I'm giving this until Friday and then I'm dropping the temp into the low 40s to crash it for a week or so and then it's getting legged. Thinking about dry hopping in the kegs, only hopping the first keg until it's kicked and then hopping the second.

 
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Old 10-01-2012, 07:27 PM   #673
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Quote:
Originally Posted by jtkratzer
Brewed on the 14th. Krausen has dropped. I'm giving this until Friday and then I'm dropping the temp into the low 40s to crash it for a week or so and then it's getting legged. Thinking about dry hopping in the kegs, only hopping the first keg until it's kicked and then hopping the second.
Do you ever notice the vegetal quality some people talk about after dry hopping more than two weeks? My kegs last at least a month so I don't dry hop in the keg.

 
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Old 10-02-2012, 01:41 AM   #674
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Quote:
Originally Posted by sivdrinks

Do you ever notice the vegetal quality some people talk about after dry hopping more than two weeks? My kegs last at least a month so I don't dry hop in the keg.
Never dry hopped in a keg. Thought about dry hopping for a few days and then pulling it out.

 
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Old 10-02-2012, 10:49 PM   #675
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I'm going to brew up my third batch of this on Saturday or Sunday. I can't seem to keep it around for very long once the keg is carbed.

 
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Old 10-02-2012, 11:02 PM   #676
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Just threw in the dry hopps yesterday. I am really excited for this beer!
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Old 10-02-2012, 11:37 PM   #677
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Brewed the fourth batch of the year of this recipe on Sunday. Always comes out great. This time I used pacman yeast instead of 1056 to see how much different the final product is.

I've also used the same grainbill with an all amarillo and an all cascade version. Both were really good!
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Old 10-03-2012, 12:31 AM   #678
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Quote:
Originally Posted by brewtus_
Brewed the fourth batch of the year of this recipe on Sunday. Always comes out great. This time I used pacman yeast instead of 1056 to see how much different the final product is.

I've also used the same grainbill with an all amarillo and an all cascade version. Both were really good!
I've never known, what is pacman? Is it just slang for WL001?

 
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Old 10-03-2012, 01:31 AM   #679
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Wyeast 1764-PC ROGUE Pacman Yeast
Beer Styles: American Pale Ale, American Amber Ale, American Brown Ale, Brown Porter, Cream Ale, Irish Red Ale, Strong Scotch Ale, Dry Stout, American Stout, Russian Imperial Stout, American IPA, Imperial IPA, American Barleywine, Fruit Beer, Spice/Herb/or Vegetable Beer, Christmas/Winter Specialty Spice Beer, Other Smoked Beer, Wood-Aged Beer
Profile: A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.

 
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Old 10-03-2012, 02:35 AM   #680
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Quote:
Originally Posted by Floydsview
Wyeast 1764-PC ROGUE Pacman Yeast
Beer Styles: American Pale Ale, American Amber Ale, American Brown Ale, Brown Porter, Cream Ale, Irish Red Ale, Strong Scotch Ale, Dry Stout, American Stout, Russian Imperial Stout, American IPA, Imperial IPA, American Barleywine, Fruit Beer, Spice/Herb/or Vegetable Beer, Christmas/Winter Specialty Spice Beer, Other Smoked Beer, Wood-Aged Beer
Profile: A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.
Thanks! I've only been brewing about 2 years but have never seen it.

 
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