Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Rogue Proprietary Pacman Yeast

Reply
 
LinkBack Thread Tools
Old 12-24-2009, 02:02 AM   #1
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,711
Liked 22 Times on 21 Posts

Default Rogue Proprietary Pacman Yeast

Suprisingly enough for how much beer I have drank and brewed in my life tonight I had my first rogue brew. I bought a sixer of the dead guy ale. I can't believe it's an ale. Really nice maibock, german octoberfest thing going on. So I went online and found that they use "pacman" yeast. I thought enough of this beer that I decided to harvest the yeast from the sediment on the bottom of the bottles. I made up a starter and am decanting the yeast from the bottles into the room temp starter after the yeast warms to room temp.


I looked it up and this yeast is supposed to ferment like crazy and tolerate 45-75 degree fermentation temps?

Does anybody have any experience with this yeast? Sounds to me like the best of both worlds! Ferment cold if you want clean crisp lager, ferment warmer for ales.

wish me luck on my yeast harvesting...

__________________
permo is offline
 
Reply With Quote Quick reply to this message
Old 12-24-2009, 02:07 AM   #2
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2727 Times on 1635 Posts
Likes Given: 3485

Default

You can start with the threads below in the similar threads box (there's a huge amount of threads on pacman on this forum) as well as look for the threads on harvesting. Many of us have done it over the last couple of years.

http://www.homebrewtalk.com/f12/pacman-yeast-starter-video-63855/?highlight=pacman+video

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

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

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 12-24-2009, 02:09 AM   #3
beltbuckle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Meridian, ID
Posts: 55
Liked 1 Times on 1 Posts

Default

I haven't hearf 45 degrees but John Maier has said in interviews of The BN's Can You Brew It that it will go as low as 55. I know the Rogue stout is easily found and has live Pacman for harvesting. Also Wyeast has Pacman seasonally. It really is a maltose mowing monster.

__________________
beltbuckle is offline
 
Reply With Quote Quick reply to this message
Old 12-24-2009, 02:10 AM   #4
Coastarine
We get it, you hate BMC.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Coastarine's Avatar
Recipes 
 
Join Date: Apr 2008
Location: New Bern, NC
Posts: 2,582
Liked 21 Times on 19 Posts
Likes Given: 1

Default

My impressions are the same as yours. It sounds like a miracle yeast. I can tell you that I have brewed two beers with it. One is a dead guy clone which is carbonating and I will get to taste it in a few weeks. The other is an IPA which is still blowing off. You should know, however, that wyeast sells it. You don't have to culture it from the bottle. I am going to keep it going as my house yeast, provided I like the results, for as long as I can.

__________________
SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]
Coastarine is offline
 
Reply With Quote Quick reply to this message
Old 12-24-2009, 02:16 AM   #5
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
humann_brewing's Avatar
Recipes 
 
Join Date: Oct 2008
Location: the sun
Posts: 15,665
Liked 308 Times on 306 Posts
Likes Given: 18

Default

bottle harvested pacman at work, it can be done.



__________________
On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
humann_brewing is offline
 
Reply With Quote Quick reply to this message
Old 12-24-2009, 02:52 AM   #6
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,711
Liked 22 Times on 21 Posts

Default

Man, I am excited. I currently have my house ale yeast which I derrived from S-04 and US-05 fermented together, Kolsch and nottingham washed yeast jars in my refrigerator. I think the pacman will be a nice addition.......outside of that I think I would like a nice belgian strain. Any reccomendations?

It sounds to me like this pacman yeast is similar to nottingham in its attenuation, floculation and temp range. Am I missing something here?

__________________
permo is offline
 
Reply With Quote Quick reply to this message
Old 12-24-2009, 02:57 AM   #7
Mongo64
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Beaverton, OR
Posts: 165
Liked 1 Times on 1 Posts
Likes Given: 1

Default

I've been using this for the last couple brews. So far I'm liking the results. I'm fermenting at 60 and doing a ramp up to 64 at the end. One thing about this yeast is that it flocculates like crazy and has the consistency of thick peanut butter. I had to scrape the bottom of the container to harvest the yeast.

You can buy the yeast from http://www.homebrewheaven.com/

__________________
Mongo64 is offline
 
Reply With Quote Quick reply to this message
Old 12-24-2009, 03:12 AM   #8
Barc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: NC
Posts: 665
Liked 4 Times on 4 Posts

Default

I used it on a brew that has just finished up. It will work well until about 54ish degrees in my little experimentation. After that, it will go dormant. From what I've read, Rogue uses it at different temps for different beers. Makes sense since yeasts tend to do different things and have different reactions at different temps.

And I started mine from a few bottles of mocha porter. Worked well.

__________________
Barc is offline
 
Reply With Quote Quick reply to this message
Old 12-24-2009, 03:24 AM   #9
Zen_Brew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Seattle
Posts: 1,921
Liked 22 Times on 22 Posts
Likes Given: 3

Default

I have used the Wyeast Pacman purchaed locally at Homebrew Heaven. I did not try to drive it down to low temps but did a standard ferment on a mid gravity IPA at about 67-68 deg.

Pacman is an aggressive fermentor and chewed several gravity points lower than I would have gotten with say a Cali Ale yeast like WLP001/Wyeast 1056. Like I said I had a mid gravity IPA that BeerSmith projected to go to about 1.015 on finish, which is about what I would have expected with Cali Ale. I think the Pacman took it to 1.012. It had a good amount of crystal so it still had a good taste. So be prepared for a strong ferment, likely blowoff, and a somehwhat dry finished product.

__________________
Primary: German Hef, Belgian IPA, Scottish 80, Belgian Dubbel
On Tap: Oatmeal Stout, Vanilla Oatmeal Stout, Belgian Dark Strong, Munich Dunkel, Dunkel Weizen, Oktoberfest, Bock, IPA, Black IPA, English IPA, Pale Ale

Using the mind to look for reality is delusion. Using your senses to look for reality is awareness.

"One time I was so desperate for a beer I snuck into the football stadium and ate the dirt under the bleachers." Homer Simpson

Life, Liberty, and the Pursuit of Hoppiness
Zen_Brew is offline
 
Reply With Quote Quick reply to this message
Old 12-24-2009, 03:59 AM   #10
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,711
Liked 22 Times on 21 Posts

Default

So can you possibly manage the amount of attenuation with mash temp and fermentation temp? I really like the flavor profile of deadguy, it has the munich backbone that i can easily recognize, but there as an earthy almost dirt like tone to it that I can't think but comes from the yeast. I can't wait to get my hands on a cake of this stuff to wash. I hope my yeast farming works!

I have another question about brewing this beer. I will give it two weeks on primary at 60 degrees or so...what do I do after that? Bottle and age? I am thinking I lager it for 6 weeks but that is just me. What do you think?

__________________

Last edited by permo; 12-24-2009 at 04:21 AM.
permo is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rogue Ales Pacman™ Ale yeast substitite minger Fermentation & Yeast 5 11-19-2009 03:56 PM
Pacman Yeast from Rogue - Man can it eat some sugars Atl300zx Recipes/Ingredients 10 08-17-2009 01:38 PM
ROGUE PACMAN on sale! david_42 Recipes/Ingredients 20 01-09-2009 12:09 AM
Pacman from Rogue brews? FlyGuy General Techniques 4 03-09-2007 01:22 PM
Pacman yeast from Rogue runhard All Grain & Partial Mash Brewing 1 09-03-2006 03:16 PM