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Old 02-14-2010, 03:45 PM   #1
permo
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I tried twice in the past to harvest the rogue pacman strain of yeast. Both times I used the brutal bitter 22 oz bottle and used proper starter making and yeast pitching protocol. No success.

Last night I bought a bottle of Shakespeare Stout, the beer tasted just like my oatmeal stout, which made me kind of proud. So I decided to give the yeasties one more try. I made my starter, cooled it down and pitched. I woke up this morning and pacman is gobbling up maltose in my starter! I am going to brew up something in the 1.045 to 1.050 range tomorow with it so I can harvest a nice crop of washed yeast.

So, if you want pacman it appears as if the shakespear is the way to go.

I have had GREAT success in the past week with harvesting yeast....first Chimay and now Pacman! Two really nice strains to have in house if I may say so myself


Now, for a good dunkel recipe for me to use pacman on.......



 
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Old 02-14-2010, 03:50 PM   #2
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Good on you!

With the 22's the tip to discerning whether or not there is enough yeast left to harvest is right on the label. The ones that actually says "Rogue Pacman Yeast" on thepainted label tend to work the best. Dead guy doesn't say it on the label, and I believe that's a clue that they filter it more than, shakespear stout, brutal bitter. hazelnut stout and the others that people have been successful with.


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Old 02-14-2010, 03:55 PM   #3
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I've been able to harvest Pacman from Brutal Bitter and the Chocolate Stout and those worked the first time its usually what I stick with.

I start with two 22oz bottles and leave about an inch of beer left in the bottoms. I add starter wort to the bottles twice before pitching the yeast into a flask. The first wort is 1 ounce DME and 8oz water. Once that ferments out I cold crash and decant and step it up to 2 ounces DME and 16 ounces water. After that ferments I have a decent amount of yeast in the bottoms of each bottle and I cold crash both bottles, decant and pitch the yeast into a 4oz DME, 32oz water starter (about 1L) and toss it on the stirplate for a few days.

 
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Old 02-14-2010, 04:07 PM   #4
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This is definitely cool and something I would like to do in the future when I am not such a n00b.
However, until march http://www.wyeastlab.com/vssprogram.cfm?website=2

 
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Old 02-14-2010, 04:51 PM   #5
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+1 on the chocolate stout. i made a starter from a bottle 2 weeks ago and have already have it in an ipa i made a few days ago. can wait to try it. patience was required when making that starter. i thought it was going to work but 2 days later it was alive.

 
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Old 02-14-2010, 05:30 PM   #6
permo
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I am going to step it to a larger starter tonight, and pitch the actively fermenting starter into a low/medium gravity ale tomorow night. I am a huge fan of nottingham yeast, so I think I am really going to like having the pacman yeast as well. I love maibocks and if I wasn't told dead guy was an ale, I would swear it was a lager...so I am condfident this yeast will work great on psuedo lagers...I bet it would make a nice, dry kolsch beer too.

 
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Old 02-14-2010, 07:14 PM   #7
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Quote:
Originally Posted by permo View Post
I am going to step it to a larger starter tonight, and pitch the actively fermenting starter into a low/medium gravity ale tomorow night. I am a huge fan of nottingham yeast, so I think I am really going to like having the pacman yeast as well. I love maibocks and if I wasn't told dead guy was an ale, I would swear it was a lager...so I am condfident this yeast will work great on psuedo lagers...I bet it would make a nice, dry kolsch beer too.
I beleive Kolsch style beer picks up a lot of its flavor from the kolsch style yeast

 
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Old 02-16-2010, 07:12 AM   #8
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ok so i was gonna try to harvest some yeast from the bottom of 1 or 2 bottles of brutal bitter but is does not say pacman on the label. Does that mean its not the same? would i be better off buying 2 or 3 packs of it?

 
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Old 02-16-2010, 08:32 AM   #9
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im going to save myself the trouble and buy a smacker before the end of march...

 
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Old 02-16-2010, 02:58 PM   #10
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Quote:
Originally Posted by mordantly View Post
im going to save myself the trouble and buy a smacker before the end of march...
What trouble? $6 gets you a nice 22 oz bomber of delicious beer with free yeast. It's like getting the beer for free!

No, it is a little trouble to cultivate...but well worth it. Part of me thinks you get a more authentic strain if you harvest from their bottles then from Wyeast. I have no proof or evidence...it is just a hunch.



 
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