Holy Crap That was Fast!
#1
Posted 07 April 2010 - 03:30 PM
#2
Posted 07 April 2010 - 03:38 PM
#3
Posted 07 April 2010 - 03:57 PM
where did you get your pacman, is it out at the moment?I have brewed many many beers in the 12 years that I have been brewing but I have just witnessed the fastest fermentation I have personally done. I brewed on Friday April 2 and pitched a nice 1.4L starter of Pacman into a 1.055 American Pale Ale. Fermenation and krausen was visible and kicking in about 18 hours. I had a blow off attached from the start but never needed it. I held the beer at 64 degrees in the freezer the whole time as well. When I left for work on Monday morning I noticed there was no more bubbling from the blow off tube. Now I know fermenation can still occur and all but I was amazed the bubbles had stopped so quickly. I just had a chance to look at the beer closer a few minutes ago and noticed the krausen had already fallen too. I measured the FG and it was 1.014. Whoever said Pacman was a fast ferment was not lying and I can see why a commerical brewery like Rogue would use this yeast so they can crank out beer left and right. I am planning to leave the beer till this weekend when I brew again but damn that was fast. Awesome clarity as well, great Floccer. Fastest beer I have fermented no doubts. This was my Columbus Citra Amarillo Pale Ale too. Gravity sample taste awesome. I can't wait to get this one on tap sometime too. Now to plan the next Pacman fermentation!!
#4
Posted 07 April 2010 - 04:14 PM
I picked it up at my LHBS. It was one of the Jan-Mar VSS strains from Wyeast. Maybe an LHBS by you might have a pack left but I figured I need to give it a try at least this go around. I am not sure but I thought I remember Austin Homebrew selling it too but I have heard others say they have found it not sure where else though too. Good Luck finding it!!Mtn. I agree it did take longer to kick in but for not being a violent ferment it was fast maybe 3 days long too. Great attenuation for sure too.where did you get your pacman, is it out at the moment?
#5
Posted 07 April 2010 - 04:22 PM
#6
Posted 07 April 2010 - 04:33 PM
you can with hefe yeastYou can't really expect a violent fermentation at 64°F.
#7
Posted 07 April 2010 - 04:51 PM
#8
Posted 07 April 2010 - 07:39 PM
and S-04you can with hefe yeast
#9
Posted 07 April 2010 - 07:47 PM
#10
Posted 07 April 2010 - 08:13 PM
yeah, . lol OK certain German Weizen strains, is that more accurate?Hefe yeast....little redundant isn't it?
#11
Posted 08 April 2010 - 08:54 AM
I PLAN TO DO THE SAME VERY SOON.you should be able to re pitch a fresh new batch on top of that pancake and let it riplined up is 10 gallons of brutal bitter. and then a 10 gallon torpedo ipa will try to gimp an easy 10G pale ale dry hopped to finish this off.i love this stuff.I picked it up at my LHBS. It was one of the Jan-Mar VSS strains from Wyeast. Maybe an LHBS by you might have a pack left but I figured I need to give it a try at least this go around. I am not sure but I thought I remember Austin Homebrew selling it too but I have heard others say they have found it not sure where else though too. Good Luck finding it!!Mtn. I agree it did take longer to kick in but for not being a violent ferment it was fast maybe 3 days long too. Great attenuation for sure too.
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