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Date: 13 Sep 2006 09:49:29
From: OrganicVeggie
Subject: Wyeast #1764 Rogue Pacman?
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Howdy folks,
Anyone had any success obtaining Wyeast #1764, Rogue's Pacman yeast?
The only place I have found online that stocks it is Northern Brewer
and they've listed it as "Unavailable". My two local homebrew supply
stores didn't even know what I was talking about. :) Any suggestions on
where to find it? Has anyone fermented with yet?
-Sean
---
I've had a perfectly wonderful evening. But this wasn't it."
--- Groucho Marx
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Date: 13 Sep 2006 17:07:29
From: Kyle
Subject: Re: Wyeast #1764 Rogue Pacman?
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My LHBS here in Seattle had it. I picked up a smack pack and pitched
it into a starter on the other day. I still haven't decided what to
brew. I'd like to brew something seasonal (pumpkin ale or winter
warmer) while the rational side of me is saying to brew a house
standard, so I can more easily judge how the yeast compares.
The rational side rarely wins.
-Kyle
In article <1158166169.730506.68860@h48g2000cwc.googlegroups.com >,
OrganicVeggie <organicveggie@gmail.com > wrote:
>Howdy folks,
>Anyone had any success obtaining Wyeast #1764, Rogue's Pacman yeast?
>The only place I have found online that stocks it is Northern Brewer
>and they've listed it as "Unavailable". My two local homebrew supply
>stores didn't even know what I was talking about. :) Any suggestions on
>where to find it? Has anyone fermented with yet?
>
>-Sean
>
>---
>I've had a perfectly wonderful evening. But this wasn't it."
>--- Groucho Marx
>
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Date: 13 Sep 2006 10:13:41
From: Denny Conn
Subject: Re: Wyeast #1764 Rogue Pacman?
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OrganicVeggie wrote:
>
> Howdy folks,
> Anyone had any success obtaining Wyeast #1764, Rogue's Pacman yeast?
> The only place I have found online that stocks it is Northern Brewer
> and they've listed it as "Unavailable". My two local homebrew supply
> stores didn't even know what I was talking about. :) Any suggestions on
> where to find it? Has anyone fermented with yet?
I've fermented with Pacman before, but I either cultured it from a
bottle or got slurry from the brewery. Haven't seen the Wyeast version
around yet, though.
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 26 Sep 2006 20:19:26
From: jahammel68
Subject: Re: Wyeast #1764 Rogue Pacman?
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On 13 Sep 2006 09:49:29 -0700, "OrganicVeggie"
<organicveggie@gmail.com > wrote:
>Howdy folks,
>Anyone had any success obtaining Wyeast #1764, Rogue's Pacman yeast?
>The only place I have found online that stocks it is Northern Brewer
>and they've listed it as "Unavailable". My two local homebrew supply
>stores didn't even know what I was talking about. :) Any suggestions on
>where to find it? Has anyone fermented with yet?
>
>-Sean
>
>---
>I've had a perfectly wonderful evening. But this wasn't it."
>--- Groucho Marx
I was at my LHBS a couple weeks ago and they handed me a postcard that
is an official announcement from Wyeast that they are releasing Pac
Man smack packs to the public during Sept to December. The
announcement has a picture of the Rogue head brewer and his dog on it.
I'm looking forward to doing my 1st Rogue clone(s).
LHBS is called Nampa Brewer's Center in Nampa Idaho. For what it's
worth...
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Date: 27 Sep 2006 09:25:35
From: Denny Conn
Subject: Re: Wyeast #1764 Rogue Pacman?
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yournotauser@gmail.com wrote:
> Ok, I think I've seen this comment from Denny once or twice, and
> several others also. How do you get slurry from a brewery? Are you
> local to these places, travel to places just for the beer, or have the
> brewers sent you samples when you ask nice? I know I've seen others
> mention getting yeast dirrect from breweries. Oh, and I thought most,
> not all, but most breweries just got their yeasts from commercial
> houses and grew up pitching volumes in Carlsberg flasks. If that's how
> they do it wouldn't the Whitelabs tubes or Wyeast packs be just as
> good, or do you adhere to the belief that yeasts strains take on a
> "house character" so want the breweries particular breed?
Rogue has brewed my recipe (another guy in the club is responsible for
Rogue's hazelnut brown and RIS recipes)and I'm fairly close to the
brewery. In addition, John Maier, the head brewer at Rogue, is a friend
and member of our club. We used to just go over there (only about an
hour from my house) and get slurry, but our club yeast rancher has it
banked now. Pacman was somehow "developed" by John. Rumor has it that
it mutated from something else, although he's not at all forthcoming
about where it came from. Wyeast "banks" it for him and replenishes his
stocks as necessary. I know he repitches a certain number of times, but
I can't recall how often. He's a real nice guy...maybe if you emailed
him he could tell you how often he reuses it.
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 27 Sep 2006 06:49:48
From:
Subject: Re: Wyeast #1764 Rogue Pacman?
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Denny Conn wrote:
> I've fermented with Pacman before, but I either cultured it from a
> bottle or got slurry from the brewery. Haven't seen the Wyeast version
> around yet, though.
Ok, I think I've seen this comment from Denny once or twice, and
several others also. How do you get slurry from a brewery? Are you
local to these places, travel to places just for the beer, or have the
brewers sent you samples when you ask nice? I know I've seen others
mention getting yeast dirrect from breweries. Oh, and I thought most,
not all, but most breweries just got their yeasts from commercial
houses and grew up pitching volumes in Carlsberg flasks. If that's how
they do it wouldn't the Whitelabs tubes or Wyeast packs be just as
good, or do you adhere to the belief that yeasts strains take on a
"house character" so want the breweries particular breed?
>
> ---------->Denny
>
> --
> Life begins at 60...1.060, that is.
Bryan
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Date: 27 Sep 2006 15:01:07
From: John 'Shaggy' Kolesar
Subject: Re: Wyeast #1764 Rogue Pacman?
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On 27 Sep 2006 06:49:48 -0700, <yournotauser@gmail.com > wrote:
>
> Denny Conn wrote:
>
>> I've fermented with Pacman before, but I either cultured it from a
>> bottle or got slurry from the brewery. Haven't seen the Wyeast version
>> around yet, though.
>
> Ok, I think I've seen this comment from Denny once or twice, and
> several others also. How do you get slurry from a brewery? Are you
> local to these places, travel to places just for the beer, or have the
> brewers sent you samples when you ask nice?
Generally you can go to the brewery with a sanitized container and they'll
fill it with yeast for you. With the quantities that commercial breweries
brew, they usually end up with more yeast than they know what to do with
and dump a lot of it. Not all places are this nice, but you'd be
surprised at how many of them are happy to help out local homebrewers.
In Denny's case, I believe he's local to the Rogue brewery.
> I know I've seen others
> mention getting yeast dirrect from breweries. Oh, and I thought most,
> not all, but most breweries just got their yeasts from commercial
> houses and grew up pitching volumes in Carlsberg flasks. If that's how
> they do it wouldn't the Whitelabs tubes or Wyeast packs be just as
> good, or do you adhere to the belief that yeasts strains take on a
> "house character" so want the breweries particular breed?
Usually a brewery will contract with a place like WYeast or White Labs
to bank the yeast for them, and then pay to have cultures maintained.
Commercial breweries reuse their slurry a lot, but from time to time will
go back and get a fresh supply from the yeast bank to maintain the purity.
This is actually WYeast and White Labs' main business. I think the homebrew
stuff they sell is just on the side. In some cases, those strains are
not available to the public. I think it depends on whether or not the
brewery considers their yeast to be proprietary (kind of like a trade secret).
In other cases, the brewery allows WYeast/WhiteLabs to resell their
strain. This is usually when they're allowed to tell you that a certain
strain they sell is Pacman yeast, for example.
Another way I think it works sometimes is that WYeast/WhiteLabs manages
to get a sample yeast culture on their own, and bank it without being
contracted by the commercial brewery it comes from. In this case they
can sell it to the public, but are probably not allowed to claim that
it is the same strain as a commercial brewery. Several strains are
"well known" to be identical to a famous breweries yeast, but
WYeast/WhiteLabs don't actually claim it officially.
John.
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Date: 27 Sep 2006 12:30:56
From:
Subject: Re: Wyeast #1764 Rogue Pacman?
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Denny Conn wrote:
> Rogue has brewed my recipe (another guy in the club is responsible for
> Rogue's hazelnut brown and RIS recipes)and I'm fairly close to the
> brewery. In addition, John Maier, the head brewer at Rogue, is a friend
> and member of our club. We used to just go over there (only about an
> hour from my house) and get slurry, but our club yeast rancher has it
> banked now. Pacman was somehow "developed" by John. Rumor has it that
> it mutated from something else, although he's not at all forthcoming
> about where it came from. Wyeast "banks" it for him and replenishes his
> stocks as necessary. I know he repitches a certain number of times, but
> I can't recall how often. He's a real nice guy...maybe if you emailed
> him he could tell you how often he reuses it.
Well, after reading your reply I went to rogue.com and poked around.
Amazing what you can find on a companies web site if you look around.
There were some nice lists of the general ingredients of all of the
ales in the product discriptions There is also the announcement about
the Pacman strain release. He says that it will only be available for
3 months, so I would grab it while you can. I'm going to if I can get
it locally or if I have to go mailorder. He also states to never
ferment over 70 degrees, and that he never uses it more than six
generations.
>
> ---------->Denny
>
> --
> Life begins at 60...1.060, that is.
Bryan
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