You can find threads galore on harvesting Pacman, and what beers give you the best results. For the later posts, you can also find threads about how to harvest yeast. Essentially, if you can make a starter and you have good sanitation practices, you can easily harvest yeast. I recently had success with the dregs from one 22 oz. bottle of the Chocolate Stout. I pitched it into 300 ML of starter wort, let it settle, decanted, and then pitched that into 700 ML of starter wort. (Those volumes were based on unscientific guesses- don't take that as expert advice on how to step up.) Once that was done, it was decanted again and pitched into a gallon of Vienna/ Mt. Hood SMaSH. The decanted beer from the starters tasted fantastic; clean, with a little hint of Rogue. I have been fermenting the SMaSH in a swamp cooler, but even at the cooler temperature, it ripped right into the wort, even blowing out the airlock. Visible signs of fermentation were done in a few days. A fun experiment, highly recommended, and I should end up with enough yeast left over to wash and keep around for my next 5 gallons of American style ale.