kasky99
Well-Known Member
Fermenting an amber with pacman yeast harvested from a growler of rogue yellow snow ipa! 60 degrees and still a healthy looking fermentation!
Pacman yeast is awesome!
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kasky99
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I hope so, it is a citra hopped amber with honey malt. I have only used this type of yeast before on a light ale, so I hope it doesn't dry out this beer too much because it is supposed to be somewhat sweet!
Again, I just hope it doesn't dry this one out too much. I really didn't think about that. Either way it will be crisp though!
periwinkle1239
Well-Known Member
Agreed, 60 degrees is the sweet spot. I've done 65 with it, but think 60 is better. If your mash is in the 152-154 range you shouldn't have any over attenuation problems. If you want something dry with a lot of hops, then 150 is fine as well. I mashed at 158 for a dead guy ale and she bottomed out at 1.020.
periwinkle1239
Well-Known Member
jacobg83 said:
A bomber or rogue stout should be enough to harvest from. I've heard of peeps doing that. I wouldn't try it with the dead guy, as I heard and don't think that's a good one.
periwinkle1239
Well-Known Member
When you harvest, make sure you start off real small and step up the starter.
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kasky99
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I have literally harvested enough for a 5 gallon batch of light ale by taking the dregs out of the bottom of two yellow snows and pouring it in 1.020 wort and leaving it till it finished fermenting and pitching it directly. It worked perfectly. A lot of people want to make it more complicated than it is but you can seriously get a good sample off of two bottles. Six is probably better though, I wont lie. Don't use dead guy though because they filter that.
The Drizzle
Well-Known Member
I love me some pacman, I keep slants of it now as my house yeast. It chews trough a beer for sure though.
Should I have any trouble harvesting Pacman from a single 22-oz Rogue Mom Hefeweizen?
I have a Mom Hefe bottle which lists Pacman as the yeast but I am a bit amazed that Pacman is so versatile that it is used for stouts, IPA, wheat beer, and more... REALLY???
Wow seems like the perfect house strain for a home brewer, and so gotta get some and try this out!
I have a Mom Hefe bottle which lists Pacman as the yeast but I am a bit amazed that Pacman is so versatile that it is used for stouts, IPA, wheat beer, and more... REALLY???
Wow seems like the perfect house strain for a home brewer, and so gotta get some and try this out!
periwinkle1239
Well-Known Member
H22W said:
Maybe I'm not sure, you could so some searches to see if anyone has harvested from the Hefeweizen. You probably can, I would assume it's not filtered. I harvested mine from the yellow snow IPA last December and have made almost a dozen various batches with it...dogfish 60min clone, nut brown, stout, dead guy clone, and more. All of them have turned out great.
ScottSingleton
Well-Known Member
Wyeast's guide puts 60 at the bottom of the range. Is it a tight window at 60 then?
It's a high attenuator low Diacetyl, so what's the downside of fermenting it around 65-67?
It's a high attenuator low Diacetyl, so what's the downside of fermenting it around 65-67?
kpr121
Well-Known Member
This is my next yeast I want to harvest. Already have a good population going of Bells, but that gives the beer a slightly malty flavor. While it is nice, I need something that will rip through a double IPA I've been planning. Pacman sounds like just the ticket! Plus it finally gives me an excuse to buy some (what I think to be) over-priced Rogue beers.
It pretty much ferments clean anywhere between 60 and 70 F. I have not tried it, but it supposedly is good down to 40 F.
I just put a starter from the bomber of chocolate stout on to the stir plate. Crossing my fingers all goes well, but at the same time i did get o drink most of the beer. 
looneybomber
Well-Known Member
I don't know if it's the recipe or the yeast, but I am not a fan of Rogue. I have only found one beer of theirs that I like, double dead guy. Maybe it could be that pacman, since I like my beers malty and sweet?
FredTheNuke
Well-Known Member
Why harvest off of yellow snow after buying a six pack when you can get it pure from Wyeast (1764) and slant it?
periwinkle1239
Well-Known Member
FredTheNuke said:
Simple answer. Because it's fun.
Love pacman. I've used it in most of my beers the last year or so and it does like to chew up the sugars. I usually ferment at 62, but have also fermented at 65 and at 68. Either way, it's all good. If you're worried about it drying out your beer too much just up the mash temp by a degree or two and take samples during fermentation. I made a cream ale not long ago and mashed at 149. Let the primary go a full two weeks and ended up with a FG of 1.004. A little lower than I wanted and ended up having a 6% cream ale. I then turned around that yeast cake (well, made a small slurry from the cake) and made a Rye IPA which is just about done dry hopping! Very versatile yeast and I always have some on hand/stored.
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kasky99
Well-Known Member
+1 to that! Also you can harvest the yeast in the container it came in. Free 1/2 gallon growler!
chumpsteak
Well-Known Member
I've done 15 gallons now with the dregs from a Shakespeare Oatmeal Stout and a Bitter IPA. Still have about 50 Billion cells left for my next batch. Pacman yeast are really easy to steal from Rogue.
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kasky99
Well-Known Member
This one was an extract with grains. I made it with some of the amber dme I had laying around with a half lb of honey malt and some citra.
periwinkle1239 said:
Seems to be working! I started with about 16oz of 1.020 wort in a Rogue Mom Hefeweizen bottle on Friday, cold crashed Saturday night then stepped it up to a quart of 1.030 this morning. For both steps I filled the bottle headspace with O2 and shook. I added more O2 a couple times before it started carbonating and been agitating it when ever I think to.
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