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Old 06-24-2009, 03:37 PM   #1
Cistercian
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I've been seeing the term "pacman" being used here and elsewhere. To what does the term refer?
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Old 06-24-2009, 03:41 PM   #2
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a specific strain of yeast, developed by Rogue. Couldn't tell you its characteristics. It's proprietary, but has been released before through wyeast I think.
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Old 06-24-2009, 03:46 PM   #3
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Yep. I picked up a Wyeast smack pack of Pacman yeast and used it recently. It was fantastic stuff.
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Old 06-24-2009, 03:50 PM   #4
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It's 1764. You can buy it here and elsewhere, too.

Wyeast no longer lists the yeast on its website, sorry.

I did find this archived description from Wyeast
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Old 06-24-2009, 03:53 PM   #5
MMW
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I have a blonde in the fermenter right now with pacman and a dunkel ready to go to be pitched on the cake...can't wait for them both to be ready. The blonde is crystal clear in the hydrometer test tube after 2 weeks.

 
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Old 06-24-2009, 03:57 PM   #6
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It is supposed to be a very clean fermenting, high attenuating strain.
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Old 06-24-2009, 04:00 PM   #7
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It's called pacman because it gobbles up malt sugars. It's one of the highest attenuating yeasts around. Wyeast maintains cultures for Rogue and occasionally does a special production run.
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Old 06-24-2009, 04:01 PM   #8
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I've read some people recover pacman from bottles of Dead Guy Ale, which I wish I had known about before I finished off a growler of the stuff a while back.

 
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Old 06-24-2009, 04:02 PM   #9
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I can attest to the cool fermenting temps. I harvested from a couple rogue bottles and after stepping it up through a starter I pitched it at 63. It took off like a shot and finished in 3 days. 1045 to 1018. Cleared nicely after cold crashing too.
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Old 06-24-2009, 04:02 PM   #10
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It used to be easily harvest-able from the bottle. I do not know if this is still the case.
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