tonyf
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- Feb 24, 2009
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I've been using some bottle-cultured pacman (from a mocha porter) and it does exhibit all the characteristics of pacman that I've read about. It ferments well at low temperatures (like 60-63F), it is powdery, low to no ester profile. I pitch appropriately sized starters too, so I don't think that's the problem (I use the mrmalty calculator, generally).
The question I have is about how long it takes to ferment - it usually takes about two weeks to clear and darken. I generally ferment it low for 7-10 days (around 60-64F) and after the krausen has dropped I bump it up to around 70 to finish it off. But still it tends to take around two weeks. Is this normal? I wouldn't call myself worried, because it produces lovely beer, but I am curious if this is normal pacman behavior.
Thanks to all
The question I have is about how long it takes to ferment - it usually takes about two weeks to clear and darken. I generally ferment it low for 7-10 days (around 60-64F) and after the krausen has dropped I bump it up to around 70 to finish it off. But still it tends to take around two weeks. Is this normal? I wouldn't call myself worried, because it produces lovely beer, but I am curious if this is normal pacman behavior.
Thanks to all