German or Pacman for a Cream?

[Cheesefood]

Those are the two yeasts I have available. Which would you use for a cream ale?

 

[Chairman Cheyco]

Which German?

 

[the_bird]

A BJCP-type cream ale, or your Caramel Cream Ale?

 

[Dude]

Wow..neither.

As the others said, what German strain?

Pacman would be okay, but you don't want a cream ale to finish too dry...Pacman will go to town on that.

 

[Willsellout]

Wow..neither.

As the others said, what German strain?

Pacman would be okay, but you don't want a cream ale to finish too dry...Pacman will go to town on that.

+1


Dan

 

[mysterio]

I would probably use German ale yeast (assuming a Kolsch type) and make up the body with some carapils.

 

[Pumbaa]

<H3>6A. Cream Ale

Aroma: Faint malt notes. A sweet, corn-like aroma and low levels of DMS are commonly found. Hop aroma low to none. Any variety of hops may be used, but neither hops nor malt dominate. Faint esters may be present in some examples, but are not required. No diacetyl.
Appearance: Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Head retention may be no better than fair due to adjunct use. Brilliant, sparkling clarity.
Flavor: Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Usually well attenuated. Neither malt nor hops prevail in the taste. A low to moderate corny flavor from corn adjuncts is commonly found, as is some DMS. Finish can vary from somewhat dry to faintly sweet from the corn, malt, and sugar. Faint fruity esters are optional. No diacetyl.
Mouthfeel: Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a "thirst quenching" finish. High carbonation. Higher gravity examples may exhibit a slight alcohol warmth.
Overall Impression: A clean, well-attenuated, flavorful American lawnmower beer.
History: An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn't traditional, although modern brewers sometimes use it.
Comments: Classic American (i.e. pre-prohibition) Cream Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). These versions should be entered in the specialty/experimental category. An OG of 1.050 - 1.053 is most common and IBUs are rarely as high as 25.
Ingredients: American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% flaked maize in the mash, and up to 20% glucose or other sugars in the boil. Soft water preferred. Any variety of hops can be used for bittering and finishing.
Vital Statistics:
OG FG IBUs SRM ABV 1.042 - 1.055 1.006 - 1.012 15 - 20+ 2.5 - 5 4.2 - 5.6%

Commercial Examples: Genesee Cream Ale, Little Kings Cream Ale (Hudepohl), Sleeman Cream Ale, Liebotschaner Cream Ale (Lion Brewery), Dave's Original Cream Ale (Molson), New Glarus Spotted Cow Farmhouse Ale, Wisconsin Brewing Whitetail Cream Ale

</H3>
I would use pacman for the because it will finish dry. I would also ferment at the lower liimits of Pacmans range and then cold condition

 

[Yooper]

I LOVE the pacman (and I found out that I left my washed pacman in the fridge too long and am now pacman-less) yeast strain, and would use that, depending on what German strain you have. I used it in quite a few different beers, and even liked it in my Dogfish Head 60 min. clone. Although it's drier than I anticipated, I love the "clean" taste of it. Or, use Nottingham if you have it. That would be great for a cream ale, and I usually have a spare in the fridge.

Edit- first time Pumbaa and I ever agreed on ANYTHING, I think!

 

[seyahmit]

Use the Pacman. Cream Ales are supposed to be dry and well attenuated, despite the name.

 

[Cheesefood]

Sorry I never responded to the replies. I wish that this software wouldn't count the threads as read simply because I'm in the forum for a while.

Anyway, I'm talking about good old WYeast German Ale.

Looks like you all think that neither is perfect, so which is? Nottingham?

 

[Desert_Sky]

IMO yea nottingham would work. Granted Ive brewed alot of Blonde Ales, but have never done an actualy cream ale or used maize before. Im not sure how it finishes

 

[Mikey]

Many commercial cream ales today use a lager yeast but ferment at room temps. I do this all the time using Saflager yeast. Niether of the yeast you have on hand are 'authentic' so you can pretty well do what you want.

 

[Pumbaa]

Cali ale would be perfect and true to style, if not that then Kolsch would work