So I have a case of Rouge beer that I really hit the jackpot with: there is a good amount of yeast sediment in several of the bottles (it's an orange honey ale). I am planning on using it in about two weeks when I make my next beer.
I know that Rouge literally uses Pacman in EVERYTHING they make. Can I use this yeast in pretty much anything too? Or does the type of beer I harvest it from have an effect on the finished beer?
I wanted to make a Belgian style wit or heffe next. From what I can tell Belgian styles usually require specialty yeast. So should I scrap the Belgian wit/heffe idea for now and make something else with the Pacman? Are there styles that Pacman is particularly good for?
Thanks!
I know that Rouge literally uses Pacman in EVERYTHING they make. Can I use this yeast in pretty much anything too? Or does the type of beer I harvest it from have an effect on the finished beer?
I wanted to make a Belgian style wit or heffe next. From what I can tell Belgian styles usually require specialty yeast. So should I scrap the Belgian wit/heffe idea for now and make something else with the Pacman? Are there styles that Pacman is particularly good for?
Thanks!