Our recipes are extremely similar- and I've got to tell you that it's my husband's all time favorite beer. I like it a lot, too, but I'm not sure it's my "all time favorite". I don't think there is a whole lot left- and it's just now reaching its peak. I think this one will be in our "house beer" rotation. It's malty, slightly bitter, and smooth with a distinct aftertaste. My husband says it has a "chewy mouthfeel with a distinct aftertaste, perhaps a bit on the sweet side". (I make them, he's the beer critic.)
Question, though- when the "pacman" yeast isn't available, what would be an appropriate substitute? I'm normally a dry yeast fan (it's so clean fermenting) but I think the pacman yeast adds a significant depth to this brew.
Lorena