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Old 11-10-2010, 03:08 AM   #1
trish
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Aug 2010
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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!
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Old 11-10-2010, 03:11 AM   #2
Anubis
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No clue, but you should post pics of the harvesting operation. Always love to see yeast get wrangled.
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Old 11-10-2010, 03:46 AM   #3
NiteOwlBrewing
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I don't think Pacman will do what you're thinking if you're after said hefe or wit; those are "yeastie" beers that rely on a certain yeast type for a good portion of their flavor. Pacman is superb for dryer ales as it will ferment down beyond what most Belgians will. I'm not sure what flavor it will impart at Belgian fermentation temps.

 
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Old 11-10-2010, 05:53 AM   #4
trish
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Aug 2010
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Quote:
Originally Posted by NiteOwlBrewing View Post
I don't think Pacman will do what you're thinking if you're after said hefe or wit; those are "yeastie" beers that rely on a certain yeast type for a good portion of their flavor. Pacman is superb for dryer ales as it will ferment down beyond what most Belgians will. I'm not sure what flavor it will impart at Belgian fermentation temps.
Hmmm, maybe an ESB then. Any thoughts on that? Rouge's ESB is pretty decent, and goes great with cheeseburgers (which happen to be one of my favorite foods).
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Old 11-10-2010, 01:58 PM   #5
remilard
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Well Rogue makes all of their ales with pacman but they aren't making any (authentic) belgian beers and they aren't making any german wheat beers. So you can make any american ale with it, which is what Rogue does.

 
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Old 11-11-2010, 03:50 AM   #6
Calder
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Excellent yeast for any American style craft ales.

Possibly could be used for an American Heff, but could attenuate too much. If you like it dry, give it a go. American Heff is highlighted by added spices and not the yeast.

Will make a passable English style ale, but will be low on ester production.

No good for typical Belgian beers which are highlighted by the esters produced by the yeast.

Also good for a pseudo larger. Ferment at low temps to get a clean ferment (down to as low as 40 F).

It's a versatile yeast, and will do just about anything except what you are wanting to do.

 
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Old 11-11-2010, 04:23 AM   #7
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Quote:
Originally Posted by trish View Post
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!
Save yourself the trouble and just buy a pack from AHB or any of the supply houses. It's a great yeast for just about any ale except Belgian. It is very attenuative so stay with the drier beers and you will be good to go.

 
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Old 11-11-2010, 04:26 AM   #8
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I thought it might be good for a clone of the SN Celebration ale.
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Old 11-11-2010, 04:43 AM   #9
bierhaus15
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Ooh. Pacman... Love that yeast. Great for anything American including stouts. Actually, its bloody amazing in stouts.

 
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Old 11-11-2010, 03:15 PM   #10
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Make Yooper's Dead Guy Ale clone, MMMMMM

 
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