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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 01-10-2011, 04:13 PM   #61
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Old 01-10-2011, 04:57 PM   #62
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i think my harvesting didnt go so well. The yeast hit the OG on the brew but the yeast never quite dropped out of suspension and the flavor wasnt as clean as I was wanting brewed down in its lower range

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Old 01-12-2011, 11:05 AM   #63
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I am attempting to wash yeast for the first time soon. I found this thread and figured this would be something I could attempt to do before my batches are finished fermenting out.

If I wanted to get several small mason jars of Rogue yeast, can I just start with one or two bombers, make a small starter, then place that starter in the fridge, make a larger starter and continue to grow the Pacman yeast until I have as many jars of yeast as I'd like?

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Old 01-12-2011, 11:08 AM   #64
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Considering the beers would come from the fridge and would be cold what steps do you take before pitching it onto a starter to make sure the yeast are active and/or don't go into shock?

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Old 01-12-2011, 01:58 PM   #65
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To answer your first question in Post #63, you can do that, but why not make a beer with it to get the same amount of yeast?

To answer your second question in Post #64, just let the yeast come up to room temp and decant the spent wort before adding your starter wort to the yeast.

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Old 01-13-2011, 09:25 PM   #66
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So pretty much all I need to do is pour myself 3/4 of a Rogue bomber and pour the last 1/4 into a 1 liter (maybe 1.5 liter) starter and 24 hours later I'll have enough healthy yeast for a 5.5 gallon batch?

Side note: I don't own a stir plate but always make my starters on Friday night or Saturday so that I can shake them as frequently as possible during the weekend and obviously brew as well.

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Old 01-14-2011, 02:34 AM   #67
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It will likely take much longer than 24 hours to get up to enough yeast for a 5.5 gallon batch. If my pacman harvest is even remotely typical, it will take you closer to 5 days of stepping up the starter from a few ml up to the normal 1000 ml size.

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Old 01-14-2011, 03:24 AM   #68
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Default Ultimate Pacman Tool

The reason you could not harvest the Pacman Yeast is because you did not have the right tool for the job. I give you the Ultimate Pacman Tool.



Put that guy to work and he will eat it all up and give it to you

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Old 01-14-2011, 01:26 PM   #69
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Quote:
Originally Posted by StarCityBrewMaster View Post
So pretty much all I need to do is pour myself 3/4 of a Rogue bomber and pour the last 1/4 into a 1 liter (maybe 1.5 liter) starter and 24 hours later I'll have enough healthy yeast for a 5.5 gallon batch?

Side note: I don't own a stir plate but always make my starters on Friday night or Saturday so that I can shake them as frequently as possible during the weekend and obviously brew as well.
Sorry, I thought you were going to step up until you grow enough for a full batch and then split it into the mason jars without brewing a beer with it.
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Old 03-08-2011, 08:10 PM   #70
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do any considerations needs to be made as far as which style of beer you are harvesting from an which style of beer you intend to brew with?

will starting with such a small culture avoid any carry over flavor concerns?

will eventually brew a rye IPA with the harvested culture

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