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Old 09-02-2009, 07:32 PM   #11
Doog_Si_Reeb
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Quote:
Originally Posted by MBasile View Post
So what vendors sell pacman? My LHBS may be out of US-05, which I was going to use for my IPA next week, so since i may have to order yeast anyways, I may as well give pacman a try.
I got mine from a bottle of Rogue's Shakespeare Stout. It grew well and has fermented three batches for me thus far.
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Old 09-02-2009, 07:37 PM   #12
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Brewmaster's Warehouse has it too.
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Old 09-02-2009, 08:05 PM   #13
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I was also very successful with bottle-harvesting Pacman from the dregs of a Shakespeare Stout and Captain Sig's Deadliest Ale (I dropped both into my starter flask).

Home Brewing Supplies, Kits from Homebrew Heaven has it in stock as we speak (I was in their storefront yesterday.
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Old 09-02-2009, 08:07 PM   #14
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To the OP,

BTW, I am currently fermenting a batch of Pumkin Beer with Pacman as well. It is a very versitile yeast and has become my go to for a lot of styles.....
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"Always remember that I have taken more out of alcohol than alcohol has taken out of me."
"No soldier can fight unless he is properly fed on beef and beer."
"Make sure that the beer - four pints a week - goes to the troops under fire before any of the parties in the rear get a drop."
-Winston Churchill----brilliant man

 
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Old 09-03-2009, 05:53 AM   #15
Mongo64
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I'm interested in using this yeast too. I've heard this is the only yeast they use at Rogue. To those of you using this yeast, are you fermenting at 60F? How is it working out? Think I may try to harvest from a bottle of Shakespeare Stout... just pour the dregs into a starter?

 
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Old 09-03-2009, 06:47 AM   #16
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I've done Cream Ale (lowered the temp), IPA, American Brown, APA all with great results. It's very similar to cal ale, but falls out at a slightly cooler temp. I think it makes a big difference if you're looking for clean flavors.
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Old 09-03-2009, 07:42 PM   #17
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Quote:
Originally Posted by Mongo64 View Post
... just pour the dregs into a starter?
Yes....
When you open your Rogue and pour, be careful not to pour the sediment into your glass. Then once your glass is full, set aside and enjoy your beer (this will give the ounce or so of beer and yeast sediment to warm up to room temperature). Then just pour straight into your starter. If you are worried about contamination, you can flame the mouth of the bottle (take a lighter and run it around the mouth of the bottle). This will kill the germs. Then, just step up a starter over a few days like normal.....
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"Always remember that I have taken more out of alcohol than alcohol has taken out of me."
"No soldier can fight unless he is properly fed on beef and beer."
"Make sure that the beer - four pints a week - goes to the troops under fire before any of the parties in the rear get a drop."
-Winston Churchill----brilliant man

 
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Old 09-03-2009, 09:12 PM   #18
MBasile
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Quote:
Originally Posted by Mongo64 View Post
I'm interested in using this yeast too. I've heard this is the only yeast they use at Rogue. To those of you using this yeast, are you fermenting at 60F? How is it working out? Think I may try to harvest from a bottle of Shakespeare Stout... just pour the dregs into a starter?
I forgot about this method, I guess my local bevmo sells pacman yeast as well
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Old 09-03-2009, 09:53 PM   #19
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Homebrew Heaven is where I got mine.
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Old 09-11-2010, 03:19 PM   #20
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I am curious, has anyone had success using Pacman in british beers? It seems to be best suited to American styles or bigger beers from what I gather.

I ask since I am planning on brewing Hobgoblin right away and I have just harvested some Pacman.
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