I'd still like to try it, as its cheap/free, plus I can expand my options. Plus just for the fun of it.
In doing some research I saw some people were able to get PacMan yeast from some Stone beers, but that may have changed. Anyone have any recent experience?
Also saw you can harvest Le Fin Du Monde, which I think is a pretty unique yeast, anyone have any experience with that?
And still open to any other suggestions...
I believe PacMan is Rogue and should be available in many of their beers, but I'm pretty sure you can harvest Stone's house strain as well. I think it's supposed to be of English origin, but then so are most American ale yeasts if you go back far enough.
Most bottle-conditioned beers are harvestable (though some use generic conditioning yeast), so while something like Sierra Nevada is relatively pointless as their house strain is widely available, the majority of bottled or canned craft beer is an option. I believe a lot of homebrewers have historically liked Bell's yeast, while the Conan strain from The Alchemist (not that your sister's likely to get a can or two of Heady Topper for you) is considered by many to be a sort of holy grail of IPA yeasts for the juicy NE style of IPA. If you like more yeast-forward styles like hefeweizens or Belgians, I know many Belgian and saison yeasts are easily harvestable, and I suspect that many bottled hefeweizens would work as well.
La Fin Du Monde would be a good one to harvest if you like the beer - I've only had it a couple times and felt it was like a mix of a Belgian strain and a hefeweizen strain with the heavy banana and in the end I didn't really dig it personally. If you can get Rochefort in Thailand, I'm fermenting my quad on harvested yeast from Rochefort 6 and it's got a great Belgian flavor backed up with a bit of banana, though not as much as La Fin Du Monde. I'm not sure if Unibroue does any other beers with that strain, but I would suggest trying to get a lower-ABV beer to harvest it if they do, since yeast from higher-ABV beers is said to be harder to successfully harvest and more prone to mutations that might leave you with an inferior final product.
Oh, I forgot to mention that if you're into Brett or sour beers, those would be good options for her to bring. Almost any sour beer (assuming they're soured by bugs in the fermenter and not soured with acidulated malt, pure lactic acid, or a kettle sour) should have viable souring bugs that would work best directly pitched into your wort, and most Brett beers are packaged with viable yeast in the bottom as well. Orval is a popular one for direct pitching the dregs and I think it contains a mix of both brett and souring bugs. I brought a couple sours and a Boulevard Saison Brett back from the States this summer and their dregs will be going into a batch of wort at some point.