Do you use PACMAN for non-Rogue beers?

[ultravista]

My next three brews in the pipeline are Dead Guy Ale clone, Dogfish Head Riason D'etre, and Dogfish Head Indian Brown.

The Indian Brown calls for Wyeast Labs Ringwood Ale and Raison calls for Wyeast Labs Belgian Ardennes.

So ... would the taste profiles be impacte by using PACMAN for both DFH clones? If so, how much? Would you do it or go with the yeast the recipe calls for?

I plan on buying a single smackpack of PACMAN, building a 2L starter, then split to .5L containers for multiple brews.

 

[Hellfish76]

I've used PACMAN in non-Rogue beers before, but I don't really try to clone beers. If you are trying to get your beer to taste like the DFH beers you should probably use the recommended yeast.

 

[brew2enjoy]

I used it for Yooper's DFH 60 min clone. It turned out fantastic

 

[McCheese352]

There would be a pretty substantial difference between Pacman and the Ardennes. I consider the Pacman to be fairly neutral and the Ardennes is a Belgian yeast, and kinda the opposite of neutral. I used the Ardennes in a Belgian Pale and it definately had that Belgian-y profile.

 

[Ralelen]

I would sub out the Ringwood, it is my least favorite yeast strain by far. There is a brewpub I know that uses it for all their beers, and while the beers are brewed great, the Ringwood leaves a residual flavor in all of them, no matter the style.

 

[Bert1097]

I use Pacman for the great majority of my beers (not clones though). I really appreciate what it is, a clean fermenting well attenuating neutral ale yeast.

 

[Grinder12000]

I use Pacman when I have it for almost everything! I love that yeast!

 

[ultravista]

Will PACMAN alter the taste that much? I understand the Belgian, but an Ale yeast shouldn't differ that much, would it?

I may try it for the Indian Brown, as Ringwood is an Ale yeast. Just curious how greatly the yeast will influence the flavor profile.

 

[user 19629]

Some yeasts are pretty similar and some are vastly different.
I would recommend going to the yeast companies website and reading the descriptions for the ones called for in the recipes and the ones you plan on substituting and see how they compare and then decide based on what you are trying to accomplish in the finished beer.

 

[McCheese352]

Yeast strain will can have a huge impact on the flavour profile of your beer. Below are the profiles for Ringwood and Pacman from the Wyeast website, to me they sound pretty different.

Ringwood:
A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete.

Pacman:
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.