Cistercian
Well-Known Member
I've been seeing the term "pacman" being used here and elsewhere. To what does the term refer?
Cool, I didn't know this. I bought mine from Wyeast and when I called them about it and asked for the basic info they give for all their other yeasts (recommended temp range, AA range, floc, etc.) they said to use the same description/numbers as 1056. I've only made 3 brews with it though...my attenuation seemed similar to 1056 (i.e. pretty high).Wyeast maintains cultures for Rogue and occasionally does a special production run.
I only have 30 batches under my belt (I think literally) but I've used Pacman on 3 brew and they have been some of my best yet. I don't know if it was the yeast or my recipe tweaking but NOW - I'm in a quandary. Do I continue to use it on an Indian Brown or the recommended British Ale yeast!
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