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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Harvesting Rogue Pacman from bottle - what I learned
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Old 09-15-2010, 05:26 PM   #51
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I usually sample my starter hooch. Sometimes it's good, sometimes it's absolutely awful. Strange flavors are often present. As long as your sanitation was good and if you're sure that fly didn't touch the starter itself, you're likely good to go.

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Old 09-26-2010, 03:46 PM   #52
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anyone harvest rogue yeast from the Mocha Porter? I bought a six pack the other day and theres a lot of sediment in each bottle!

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Old 09-28-2010, 06:04 PM   #53
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Just an update, I have brewed 14 batches of beer from the yeast cultured from a single bomber of stout and I am only on my second generation of washed yeast. I have no reason to beleive that I cannot get 50+ batches out of all my washed samples.

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Old 09-28-2010, 10:37 PM   #54
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I'm on my second attempt of harvesting Pacman (this time from Shakespeare Stout). If it doesn't work this time would anyone from Michigan be interested in selling me a slant? I have Pacman fever.

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Old 09-28-2010, 10:42 PM   #55
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Quote:
Originally Posted by FreeM80s View Post
ok so i was gonna try to harvest some yeast from the bottom of 1 or 2 bottles of brutal bitter but is does not say pacman on the label. Does that mean its not the same? would i be better off buying 2 or 3 packs of it?
Brutal definitly is pacman and it is not filtered so it should work if there is some sediment(yeast) on the bottom.
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Old 09-28-2010, 10:45 PM   #56
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Quote:
Originally Posted by mattldm View Post
anyone harvest rogue yeast from the Mocha Porter? I bought a six pack the other day and theres a lot of sediment in each bottle!
Mocha should work if there is yeast on the bottom. Not a filtered beer. It all depends on how fresh the beer is. Buy it from a place that keeps their beer cold and goes through it pretty quickly.
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Old 09-28-2010, 10:52 PM   #57
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yep, warm that hog up.......a nice little trick would also be to add 8 0z corn sugar and warm it....

I had a recent pacman brew stall at 1.020....I warmed it up to 68 and threw in 8 oz sugar. 1.008 is the final gravity now.

I have my 1.090 double IPA sitting at 62 degrees right now and the ferment is sure not super fast by any means, heck there is barely even krausen. My thinking is that this yeast is much slower at cold temps.
62 degrees is a good temp for pacman 60 is optimal. but you definatly want a diacetyl rest at about 68-70 degrees for a couple days to finish up fermentation
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Old 10-04-2010, 02:37 PM   #58
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I am just finishing up a fermentation from a 3rd generation of washed pacman that I cultured. The beer tastes fine and finished perfectly, but the yeast is starting to lose it's ability to floculate on it's own. I think for the first time I am going to have to cold crash pacman before kegging and start a new colony out of a bottle of stout! No big deal

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Old 10-04-2010, 04:54 PM   #59
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yup, cultured shakespeare stout in the bottle, stepped up to a 2 qt starter, and it went INSANE when I pitched it into my stone ruination clone (thanks yooperbrew for the recipe, you are my hero). When I bottle, I will wash the yeast, and keep some in my fridge for future brews.

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Old 10-12-2010, 02:30 AM   #60
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im in the process of harvesting some pacman from 1 22oz oatmeal stout so far so good. Here is my plan of atack.
1. 4 oz (1.025 OG) of sterile wort for 24 hrs
2. another 4 oz of sterile wort (1.025).
3. 16 oz of sterile wort (1.040) in a sanitized 2L flask with stir bar
4. 2L sanitized wort (1.040) in 2L flask with stir wort

I do have a few questions though. Is using a sanitized and not sterilized flask and sanitized wort in step 4 a problem? I would like to make some frozen yeast vials from the final 2L starter but I am worried the sanitized equipment and wort will cause a problem on future step ups

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