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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through October 11, 2006 * The "how come nobody is talking about pacman yeast" Thread < Previous Next >

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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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"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.
 

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.