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Old 11-27-2007, 09:40 PM   #1
howlinowl
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This weekend, I drank 2 Dead Guys, boiled a cup of wort, cooled and added it to the bottles. Let them ferment out, boiled and cooled 2 cups of wort, put into my third-world starter bottles. Poured the fermented yeast, plus the dregs from 2 more Dead Guys into them, and put airlocks on them. This morning, noticed some yeasties forming on top, Gave them a swirl and took a pic.



Lots of carbonation going on there. I am excited!! My plan is to let these ferment out, and pour off the wort, boil another cup each of wort and ferment that out.

Question.... after that, I figure I'd pour the wort off, boil and cool some water, put into beer bottles with the yeast and cap to save for my next brew. Does this sound like a good plan?

Allan
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On Deck:

On Tap 1: Yuengling Traditional Lager
On Tap 2: Kayumanggi Ale (pronounced "Kai-you-mang-ghe) Tagalog for "Brown"
Various bottles and cans: San Miguel Premium Lager, Flying Dog Mix Pack, Sierra Nevada Brown Ale

 
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Old 11-27-2007, 09:42 PM   #2
Evan!
 
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Just wondering: are you certain that they bottle condition with pacman, and not some generic strain? Many breweries bottle condition with a different strain than the one they use for primary fermentation.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 11-27-2007, 09:46 PM   #3
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"Pacman is really great yeast; everything about it is good. Pacman attenuates well, is alcohol tolerant, and it produces beers with no diacetyl if the beer is well made. It’s very flocculent, which makes it a great choice for bottle conditioning. I ferment almost all my beers at 60deg.F; once in a while for certain styles I’ll ferment as high as 70deg.F, but never higher. Use lots of oxygen, and a high pitch rate. I never repitch past the 6th generation, and I always use Wyeast Yeast Nutrient."- John Maier, Brewmaster, Rogue Ales

So...yes?
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Old 11-27-2007, 09:54 PM   #4
Evan!
 
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Quote:
Originally Posted by iamjonsharp
"Pacman is really great yeast; everything about it is good. Pacman attenuates well, is alcohol tolerant, and it produces beers with no diacetyl if the beer is well made. It’s very flocculent, which makes it a great choice for bottle conditioning. I ferment almost all my beers at 60deg.F; once in a while for certain styles I’ll ferment as high as 70deg.F, but never higher. Use lots of oxygen, and a high pitch rate. I never repitch past the 6th generation, and I always use Wyeast Yeast Nutrient."- John Maier, Brewmaster, Rogue Ales

So...yes?
sounds like it, jon.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 11-27-2007, 09:57 PM   #5
e lo
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Awesome! Hmmm... This gives me an excuse to go buy some Dead Guy...

 
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Old 11-27-2007, 10:00 PM   #6
TexLaw
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Quote:
Originally Posted by Evan!
Just wondering: are you certain that they bottle condition with pacman, and not some generic strain? Many breweries bottle condition with a different strain than the one they use for primary fermentation.
I don't know one way or another, but Rogue doesn't seem like that sort of brewery.


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Old 11-27-2007, 10:00 PM   #7
howlinowl
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I wasn't 100 percent sure, just saw some posts where others had previously propagated it. Thought I'd give it a go. Probably would be better if I had flasks and stirplates, but I didn't, and the wife doesn't want me buying anymore brew toys this year.

I love doing stuff like this.

Allan
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Primary 1: Empty
Primary 2: Empty
Secondary 1: Empty
Secondary 2: Empty

On Deck:

On Tap 1: Yuengling Traditional Lager
On Tap 2: Kayumanggi Ale (pronounced "Kai-you-mang-ghe) Tagalog for "Brown"
Various bottles and cans: San Miguel Premium Lager, Flying Dog Mix Pack, Sierra Nevada Brown Ale

 
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Old 01-22-2008, 03:52 PM   #8
rhag1128
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Sep 2007
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Oh boy, I do have some stir plates and Flasks, and a bunch of those plastic vials that White Labs uses, I think I'm gonna start a propagation this weekend.

Would any/all Rogue ales be viable options for this experiment? Would 12oz or bombers be better for this. If I put the beer in my centrifuge first, could I concentrate the yeasties better?

Would there be an optimal style of beer for this experiment? How does Pacman hold up to higher alcohol?

Randy

 
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Old 01-22-2008, 04:02 PM   #9
the_bird
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I thought you were going to say that you got SWMBO pregnant...
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Old 01-22-2008, 11:31 PM   #10
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Quote:
Originally Posted by howlinowl
and the wife doesn't want me buying anymore brew toys this year.
OUCH! isn't it a little early in the year for that kind of talk!!

 
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