| Author |
Message |
    
Doug W
Member
Username: Pivorat
Post Number: 170
Registered: 08-2004
Posted From: 66.188.1.232
| | Posted on Saturday, September 23, 2006 - 12:17 am: | 
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Its like offically relased now?.. I figured there would have been some fan faire or something of that sort here with its release to the public... Is anyone besides me going to make something with this yeast? |
Ken Anderson
Senior Member
Username: Ken75
Post Number: 1691
Registered: 11-2002
Posted From: 69.168.141.10
| | Posted on Saturday, September 23, 2006 - 04:14 am: |
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Hmmm... Looks like nobody is talking about not talking about Pacman yeast either.
I'm not sure exactly what it's for. Just ales? |
David Landers
Junior Member
Username: David
Post Number: 31
Registered: 02-2004
Posted From: 68.39.8.28
| | Posted on Saturday, September 23, 2006 - 04:37 am: |
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Where can I find this Pacman yeast! I first heard of it being used in the Rogue's Morimoto Soba. |
Richard Nye
Senior Member
Username: Yeasty_boy
Post Number: 1619
Registered: 01-2004
Posted From: 68.4.202.69
| | Posted on Saturday, September 23, 2006 - 04:38 am: |
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I placed an order from Northern Brewer for some hops and tried to order Pacman for grins. They're all sold out. Demand was bigger than expected they said. |
Brad Petit
Member
Username: Voodoobrew
Post Number: 138
Registered: 06-2005
Posted From: 69.22.8.78
| | Posted on Saturday, September 23, 2006 - 07:42 am: |
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I plan on using some to make an authentic German Maibock... |
Steve Fletty
Intermediate Member
Username: Cheesehead
Post Number: 252
Registered: 06-2004
Posted From: 24.118.123.209
| | Posted on Saturday, September 23, 2006 - 11:30 am: |
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Picked up a pack but haven't used it yet... |
Chumley
Senior Member
Username: Chumley
Post Number: 4351
Registered: 02-2003
Posted From: 209.180.187.197
| | Posted on Saturday, September 23, 2006 - 04:51 pm: |
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Pacman yeast is just 1056 for people who abuse crystal malts. |
Ned Buntline
Intermediate Member
Username: Ned_buntline
Post Number: 275
Registered: 12-2005
Posted From: 141.150.253.169
| | Posted on Saturday, September 23, 2006 - 04:56 pm: |
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David Landers wrote:
"Where can I find this Pacman yeast!"
Try Williams Brewing: www.williamsbrewing.com |
Ken Anderson
Senior Member
Username: Ken75
Post Number: 1692
Registered: 11-2002
Posted From: 69.168.141.10
| | Posted on Saturday, September 23, 2006 - 06:24 pm: |
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Grape and Granary has it also. |
Doug W
Member
Username: Pivorat
Post Number: 171
Registered: 08-2004
Posted From: 66.188.1.232
| | Posted on Sunday, September 24, 2006 - 05:14 am: |
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High Gravity in Tulsa is listing as having it as well. I am all for supporting suppliers who support the HBD, but when their well runs dry, he who holds my smack packet wins :D |
Denny Conn
Senior Member
Username: Denny
Post Number: 5882
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Monday, September 25, 2006 - 04:28 pm: |
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"I plan on using some to make an authentic German Maibock.."...an authentic German maibock would use lager yeast, not Pacman. I KNOW Rogue calls Dead Guy a maibock, but in truth, it's not even close.
Pacman is a very attenuative, very clean yeast that flocs well and works great at low temps in the 55-60 area. Contrary to rumors, it has no connection to 1056 or CL-50.
LIfe begins at 60...1.060, that is.
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The Gimp
Junior Member
Username: Gimp
Post Number: 84
Registered: 03-2003
Posted From: 208.5.44.21
| | Posted on Monday, September 25, 2006 - 05:13 pm: |
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I cultured it over a year ago.
Very similar to SNPA/1056/...
no big deal. |
Graham Cox
Advanced Member
Username: T2driver
Post Number: 670
Registered: 11-2004
Posted From: 69.244.192.174
| | Posted on Monday, September 25, 2006 - 05:14 pm: |
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I'm going to make a barleywine with it in a couple of weeks, but mine was cultured from a Shakespeare Stout bottle. |
Hallertauer
Intermediate Member
Username: Hallertauer
Post Number: 436
Registered: 03-2003
Posted From: 192.85.16.1
| | Posted on Tuesday, September 26, 2006 - 08:34 am: |
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What is the max cara malt percentage you can get away with when using this yeast? |
Patrick C.
Advanced Member
Username: Patrickc
Post Number: 595
Registered: 01-2001
Posted From: 63.250.179.198
| | Posted on Tuesday, September 26, 2006 - 11:38 am: |
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100%?
Rogue's website says St. Rogue Red has something like 44% specialty malts. That may include munich malt, AFAIK. The 3 batches I've made with cultured Pacman didn't use that much, but I think 25% would work. |
Beerboy AKA The Jolly Brewer
Senior Member
Username: Matfink
Post Number: 1226
Registered: 03-2003
Posted From: 86.128.168.160
| | Posted on Wednesday, September 27, 2006 - 11:42 am: |
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I dunno what's in this yeast, but whenever I drink a beer made with it, my face goes red?????? |
Richard Nye
Senior Member
Username: Yeasty_boy
Post Number: 1637
Registered: 01-2004
Posted From: 68.4.202.69
| | Posted on Wednesday, September 27, 2006 - 01:52 pm: |
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Beerboy, maybe it has something to do with the 9% ABV many Rogue beers contain. |
Beerboy AKA The Jolly Brewer
Senior Member
Username: Matfink
Post Number: 1227
Registered: 03-2003
Posted From: 86.128.168.160
| | Posted on Wednesday, September 27, 2006 - 02:35 pm: |
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lol, no it's an allergic reaction I have to certain fermentation by-products, haven't quite worked out what though. Some wines, champagne, some ales and lagers too. I can sort of taste it, like an almost gluey taste in my mouth, then I know my cheeks will go red.
Rogue, unfortunately is one of the culprits so I have to content myself with cloning what I can using 1056 or us56. |
Guy C
Intermediate Member
Username: Ipaguy
Post Number: 465
Registered: 09-2003
Posted From: 24.6.136.251
| | Posted on Friday, September 29, 2006 - 07:47 pm: |
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My experience so far. A 2L starter of Pacman visually appeared to produce less yeast than what I normally see. I had a bit longer lag in both starter and a 1.060 pale ale than usual. The pale fermented slowly and steadily for one week at about 67F to finish at 1.013. I then brewed a 1.082 DIPA and racked it onto the remaining yeast cake, which was very compact and again gave the visual appearance of not as much yeast as expected. Pitched at 9PM, saw visual activity starting by 11PM, and by morning this stuff was fermenting as violently as I've ever seen. Blow-off was going at a machine gun pace and after 2 days has slowed, but is still going steady. I figure I probably under-pitched the pale, but with a healthy pitch of second generation slurry, this DIPA is fermenting like a beast. |
Brews and Views Archive 2006 
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