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09-02-2008, 07:06 PM
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#1
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Harvesting from Rogue Chocloate Stout?
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There have been a bunch of threads lately about harvesting Rogue's Pacman yeast from their Brutal Bitter and their Shakespear Stout. I would like to give that a try, so I headed down to our local liquor store (which has almost everything under the sun). They had sixers of Brutal Bitter, but no 22oz bottles. They didn't have any Shakespear Stout in any form. But they did have a 22 of Rogue's Chocolate Stout. Anyone ever try harvesting from that? Does anyone know if they condition that stout with Pacman as well? I'll shell out for a sixer of Brutal if I have to, but I'd rather just pick up a 22. Any info would be helpful. 
Thanks!
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Barefoot Brewery
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On tap: 60/- Light Scottish Ale
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09-02-2008, 07:54 PM
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#2
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You should be fine using the Choc Stout, Rogue uses Pacman for that beer as well, actually there are only a few beers they don't use Pacman for.
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Schlonghammer Ales
It well...it tastes.......more fuller
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09-02-2008, 08:01 PM
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#3
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Sweet, I love having new projects. Thanks.
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Barefoot Brewery
Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale
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09-02-2008, 08:06 PM
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#4
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Post Hoc Ergo Propter Hoc
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On the 22's that have pacman in the bottle it usually says so right on there. I'm pretty sure I used chocolate stout on one of my harvests.
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09-02-2008, 08:21 PM
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#5
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Be good to your yeast...
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Sure tastes better than drinking a smack pack, too.  |
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09-03-2008, 08:49 PM
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#6
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Built up my first step last night, 2 cups. Came home for lunch and had a very nice layer of yeast. I think I'll step it up to a quart tonight. Then two quarts in a day or two. This is very exciting!
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Barefoot Brewery
Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale
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09-03-2008, 11:34 PM
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#7
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Be good to your yeast...
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Very cool. I plan to use the PacMan when I get my mitts on some fresh 2008 hops for my late hop harvest celebration screw-the-hop-shortage IPA. It seems everyone has good luck culturing this yeast whereas some others can be tricky.
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09-03-2008, 11:36 PM
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#8
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Be good to your yeast...
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Quote:
Originally Posted by Revvy
On the 22's that have pacman in the bottle it usually says so right on there. I'm pretty sure I used chocolate stout on one of my harvests.
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Revvy, what temp did you ferment the PacMan at? I know you are as anal about temp control as I am. |
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09-04-2008, 12:33 AM
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#9
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Post Hoc Ergo Propter Hoc
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Quote:
Originally Posted by Saccharomyces
Revvy, what temp did you ferment the PacMan at? I know you are as anal about temp control as I am. |
At least one of the batches I put so many ice bottles into my swamp cooler I managed to get the water bath down to around 55, for the initial phases of fermentation, so I would say that the wort itself was in the low 60's...I've also done it where the beer was fermenting in at maybe 70's at it's peak...
The brewmaster for rogue wrote somewhere that the ONLY range he ferments with pacman is between 60 and 70 degrees...
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Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
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09-04-2008, 02:45 PM
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#10
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Stepped it up, and the yeast has doubled in size over night. I'll be stepping it up to 1/2 gallon today or tomorrow, and then will pitch it onto my porter. Yum!
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Barefoot Brewery
Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale
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