Rogue Pacman Ale Yeast™ Available to Homebrewers for the First Time! John Maier, Brewmaster at Rogue Ales has generously agreed to release his proprietary Pacman Ale Yeast™ to the homebrewing public. “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 60° F; once in a while for certain styles I’ll ferment as high as 70° 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

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Recipe: Rouge Brutal Bitter

Method: Extract

Starting Gravity: 1.060 Ending Gravity: 1.011

Alcohol Content: 6.5%

Yield: 5 Gallons

Total Malts: 9.75 lbs

Hop IBUs: 59

Malts/Sugars: 8 lbs Light Malt Syrup .5 lb Crystal 20lv .5 lbs Crystal 40 lv

Hops: 1.5 oz Crystal Hops 5% alpha 90 min. 1.5 oz Crystal Hops 5% alpha 60 min. 1.5 oz Crystal Hops 5% alpha 15 min. 1.5 Crystal Hops 5% alpha 0 min (Dry hops)

Yeast: Wyeast Pacman Ale Yeast

Notes: Add the last 1.5 oz of the Crystal hops to the secondary fermentor.

Add 1 tsp of Irish Moss to the Last 20 min of the boil.

Add hops at time listed above. Cool Wort below 80 Degrees F and place in primary fermentor. Stir Vigorously for a few minutes to airate. Then pitch Yeast. Ferment for 3-5 days (for Lagers 5-7 days) in Primary fermentor then transfer to secondary.

Ferment for 7-10 days(for Lagers 10-14 days). For actual fermentation time check the specific gravity.

Transfer to bottling vessel and add priming sugar, mix and bottle. Store bottles at 65-70 degrees for two weeks to carbonate.

Store carbonated bottles at cool temp and enjoy!

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Recipe: Rouge Dead Guy Ale Method: Extract

Starting Gravity: 1.068 Ending Gravity: 1.011

Alcohol Content: 7% Yield: 5 Gallons

Total Malts: 10.25 lbs Hop IBUs: 49 Malts/Sugars: 9.25 lbs Light Malt Syrup 1 lb Crystal 20lv

Hops: 1 oz Perle Hops 8% alpha 90 min. .5 oz Saaz Hops 3% alpha 10 min.

Yeast: Wyeast Pacman Ale Yeast

Notes: Add 1 tsp of Irish Moss to the Last 20 min of the boil.

When the fermentation is complete, store at 40-50 degrees F for two weeks then bottle.

Brewing Instructions: Steep Specialty Grains in water and bring to 150 degrees F. Remove from heat and steep for 15min. Remove the grains and bring water to a boil. Add Extract and bittering hops. Keep at a rolling boil for 60min(unless another time is specified). Add hops at time listed above. Cool Wort below 80 Degrees F and place in primary fermentor. Stir Vigorously for a few minutes to airate. Then pitch Yeast. Ferment for 3-5 days (for Lagers 5-7 days) in Primary fermentor then transfer to secondary. Ferment for 7-10 days(for Lagers 10-14 days).

For actual fermentation time check the specific gravity. Transfer to bottling vessel and add priming sugar, mix and bottle.

Store bottles at 65-70 degrees for two weeks to carbonate. Store carbonated bottles at cool temp and enjoy!

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Recipe: Rouge Hazelnut Brown Nectar

Method: Extract

Starting Gravity: 1.056 Ending Gravity: 1.011

Alcohol Content: 5.5% Yield: 5 Gallons

Total Malts: 9.5 lbs Hop IBUs: 33 Malts/Sugars: 7.25 lbs Light Malt Syrup 1 lb Crystal 20lv .5 lbs British Brown malt .5 lbs Crystal 120lv 2 oz Chocolate Malt

Hops: .5 oz Perle Hops 8% alpha 90 min. .25 oz Perle Hops 8% alpha 45 min. .25 oz Perle Hops 8% alpha 30 min. 1 oz Saaz Hops 3% alpha 0 min. (Dry hops)

Yeast: Wyeast Pacman Ale Yeast Notes: Add the Saaz Hops to the secondary fermentor.

Add 1 tsp of Irish Moss to the Last 20 min of the boil.

Add .75 oz of Hazelnut Syrup or extract, OR 2-4 oz bottle of Hazelnut flavoring depending on your taste

Brewing Instructions: Steep Specialty Grains in water and bring to 150 degrees F. Remove from heat and steep for 15min. Remove the grains and bring water to a boil.

Add Extract and bittering hops. Keep at a rolling boil for 60min(unless another time is specified). Add hops at time listed above. Cool Wort below 80 Degrees F and place in primary fermentor. Stir Vigorously for a few minutes to airate. Then pitch Yeast. F

erment for 3-5 days (for Lagers 5-7 days) in Primary fermentor then transfer to secondary. Ferment for 7-10 days(for Lagers 10-14 days). For actual fermentation time check the specific gravity.

Transfer to bottling vessel and add priming sugar, mix and bottle. Store bottles at 65-70 degrees for two weeks to carbonate. Store carbonated bottles at cool temp and enjoy!

Read Complete Questions & Answers | Ask a Question

10/2/2012 -- I am making a brown ale that ended up 5.5 gallons in the fermenter. I only used one Pacman yeast packet. Was that enough for a 5.5 gallon batch? Also, I turned the oxygenator up a little higher than normal and had some big bubbles coming up. It is showing airlock activity, but not the usual "crazy" bubbles I normally see. Should I relax and . . .

Response From Homebrew Heaven: Relax.

One package is plenty (as long as you let the pouch "puff up" before adding it.

10/5/2011 -- You indicated that Rogue introduced these recipes that were scaled down for home brewers. And the recipe has Light Malt Extract used... would you happen to have an All Grain version? (sorry if it's a known fact on how to make Light Malt from which grain - I'm a bit new to this)

Thanx & Kind regards

Response From Homebrew Heaven: Converting an extract recipe to an all-grain recipe is an inexact science. We only can guess, brew it up, and adjust as necessary.

First off, a brewer typically does not strive to make malt extract from grains. You DO try to produce the same amount of fermentable sugars (beginning gravities) however. The problem here is that many factors . . .

6/8/2011 -- I noticed that you shared some recipes from Rogue Brewery. Is this the same yeast used in the Chocolate Stout you make? And will you share that recipe too. Thank you.

Response From Homebrew Heaven: Some time ago Rogue introduced these recipes that were scaled down for home brewers. The PacMan yeast is featured prominently.

Our Homebrew Heaven Shamrock Stout recipe has been developed/perfected over many years, and is proprietary to Homebrew Heaven only. We DO offer the PacMan yeast as an option to this kit, however, and it makes a . . .

2/25/2011 -- Is the Rogue Pacman Ale Yeast 1764-PC from Wyeast avaiable now? If so, what is the date on the package?

Thanks,

Jim

Response From Homebrew Heaven: Yes, we have about 10 pkgs of it in right now. All very fresh, I know.

Since I am answering this question from home, to get the manufacture date you'll have to call us on (800) 850-2739 during business hours.

10/22/2010 -- I smacked my liquid yeast last night and I added my liquid yeast this morning. It was fully swelled. My concern is that when i opened it over my fermenting bucket, it burst open and a little yeast didn't make it in my wort. The little package inside had some liquid left also. Does the liquid yeast contain more than enough, in case this happens? . . .

Response From Homebrew Heaven: Yes, it will be fine. It may take a little longer to start working is all.

5/17/2010 -- what is your phone number?

Response From Homebrew Heaven: We can be reached at (425) 355-8865

Our toll free order is (800) 850-2739

4/25/2009 -- I live in Costa Rica and will be going on vacation to the States in June. If I order the Wizard's Wheat, and possibly one other, should I stick with the dry yeast since I will have to carry it through customs and possibly take a couple weeks from the time I receive the kit at my friend's house in California?

Response From Homebrew Heaven: Yes, I would stick with the dry yeasts under the circumstances. If customs decides to open the liquid yeast pack it would be ruined.

The dry forms of yeast are really quite good these days anyway. Long ago, they were not so great, but in the last 10 years or so the quality has really improved. Mostly this is what I use now, unless I am . . .

1/30/2009 -- is Rogue Pacman Ale Yeast in a activator pack or a propagator?

Response From Homebrew Heaven: All of our Wyeast liquid cultures come in Activator™ size packs (the larger size). The Activator™ is designed to inoculate five gallons of wort (up to 1.060 SG) providing the pitching rate recommended by professional brewers.

12/22/2008 -- I'm going to brew a 10 gallon batch. Should I use 2 packages of the dried Lager Yeast or is one enough?

Response From Homebrew Heaven: Use both. More yeast is a good thing, and it is virtually impossible to use too much yeast. It just gets off to a faster start, and does NOT contribute to a "yeasty" flavor. I have used 6-8 packs in some of my favorite brews!

Some brewers routinely "culture up" a HUGE yeast culture before adding it to their wort. An active, large yeast . . .

4/27/2008 -- what are the pros and cons of the dry yeast included in your ingredient kits vs the optional wet yeast culture? i'm especially interested in whether one produces more alcohol over the other and viability of the yeasts after shipping, and i welcome any other info you care to share.

Response From Homebrew Heaven: Both dry yeasts and liquid yeast cultures are excellent products. Generally speaking, you would use a liquid yeast culture if you are trying to replicate a particular style (or brand) of beer. This is especially so with specialty beers, like hefeweizens, bocks, or lambics for instance. To give all the pro/cons for all styles would be a huge . . .

4/24/2008 -- I've never bought liquid yeast online before and I was looking for a little encouragement before ordering. I live in hawaii and I'm concerned about the transit time and temp on the way. How does the wyeast hold up on jouneys like this? Thanks.

Response From Homebrew Heaven: Hawaii is not a problem. We use USPS Priority Mail, which arrives in 2 or 3 days. The Wyeast liquid yeast cultures do ok with that. If you are still concern, you can order a frozen gel pack to go in the same package, and will keep it cool for at least 1 or 2 of those days. We recommend doing that.

Additionally, there are some newly released . . .

4/4/2008 -- After fermenting a batch of ale, what is the recommended method for storing the liquid yeast for subsequent use? How long can it be safely stored?

Response From Homebrew Heaven: It sounds like you are interested in "yeast harvesting". Here is some information from a past article in Brew Your Own Magazine:
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Yeast storage and reuse is one of those topics that strikes fear in many homebrewers because of the importance yeast plays in beer quality and the real possibility of ruining a batch of beer with bad yeast. . . .

1/26/2008 -- I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?

Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!

Our address is:

Homebrew Heaven
9109 Evergreen Way
Everett, WA 98204

Here is a video of our shop:

http://www.youtube.com/watch?v=N1a5fKvv8XI

Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will . . .

5/13/2007 -- If I were to take the sediment of this lager yeast from the bottom of a primary fermentation and bottle it with a carb tab, and refridgerate it, could I store it, and innoculate a later batch? Technically how long could I store a culture like this, assuming sterile conditions?

Response From Homebrew Heaven: Yes, you can do that, but don't add a carb tab. It would cause it to carbonate in the bottle. Use an airlock on the bottle, and if you want to "feed" your yeast, add a very little dry malt extract instead.

Under sterile conditions, you can store yeast this way for a LONG time. Some breweries do this, and maintain the original strain for . . .

11/5/2006 -- I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?

Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:

Homebrew Heaven
9109 Evergreen Way
Everett, WA 98204
425-355-8865

Hours are 10-6:30 M-F
and 9:30-5 on Saturdays

Here is a video of the place:

http://www.youtube.com/watch?v=N1a5fKvv8XI

Take a look around!

5/17/2005 -- Does the Wyeast package ever blow up?

Response From Homebrew Heaven: You mean explode? They don't seem to. We've had one at our front counter that has been there for about a year. It gets really, really large, and tight, but it has not blown out.

3/17/2005 -- My first time brewing. I smacked the pack, but not hard enough. I poured in the yeast and found the small pack was not mixed with the yeast, so I opened the package and poured it in and stirred it in. It is the next day, and it looks like it may be fermenting. Should everything work?

Response From Homebrew Heaven: Yes, it should be fine. The small (inner)pack IS the yeast. On the outside of that is the yeast nutrient media. It may take a little longer to get going, is all.

1/21/2005 -- WELL THIS MAY BE SILLY BUT I HAVE TO ASK.
I WILL SOON BE MAKING THE BELGIAN ALE I WILL BE USING THE LIQUID YEAST ,
I ACTIVATED THE YEAST BY SLAPPING IT
AND NOW THAT IT HAS SWELLED THERE FEELS LIKE THERE IS THIS SPONGEY LUMPY THING IN THERE
1. IS THIS NORMAL
2. WHEN I ADD THE YEAST TO MY WORT DOES THE SPONGEY MASS GO IN TOO?
3. HOW . . .

Response From Homebrew Heaven: 1. Yes, this is normal.

The yeast, before your smacked it, was inside a small plastic pouch inside the larger package. Smacking it ruptures the inner pouch, and the yeast mixes with nutrients, causing it the large pouch to swell. No problem.

2. No, just pour out the liquid, and leave the plastic pouch behind.

3. Leaving the yeast . . .

5/24/2004 -- Using a Belgian Abbey Wyeast smack pack, I made a yeast starter. I used 16oz water and 1/2 cup DME. How long can I keep it in the air-locked flask? Should I put it in the fridge at some point? I wanted to make up my Belgian Ale about a week after making the starter in the flask - is this too long? Will it go bad?

Response From Homebrew Heaven: It is BEST to use it when it is at full krausen (peak activity), whenever that is. If you can't use it then, it can be kept for a few more days, maybe a week or so if you don't open it. Don't refrigerate it, that doesn't help. No, it doesn't go "bad", it just goes dormant.

If the bubbling slows way down, you can feed it some more malt extract . . .

4/26/2004 -- I started my first attempt at homebrewing and am seeking some follow up advice.

Using wyeast #1028 London which had been refridgerated up until 3 hours before pitching. I followed the instructions in terms of the smack pack and allowed it to rest at room temperature but then pitched it directly in to the Wort (cooled to 70oF) after only . . .

Response From Homebrew Heaven: As long as you "smacked" the inner pouch as directed on the package, it should still ferment. It WILL take much longer to see activity, however (maybe 48 hrs, even longer sometimes).

Additionally, I don't see your name as one of our customers. We keep our yeast FRESH...if it was purchased elsewhere, it may be old. If that is the case, . . .

12/6/2003 -- if i am using a smack pack and planned on brewing tomorrow afternoon do I need to smack it today? how long does it take to be ready to use on the averge?

Response From Homebrew Heaven: Yes. You need to allow about 1/2 to 1 day incubation time for each month since it's "manufacture date". This date is imprinted on the edge of the package.

11/17/2003 -- I am new to homebrewing. I just brewed my third batch last Friday. Much to my surprise, I noticed some initial activity by Saturday AM...much quicker than my first two attempts. By Sunday AM, foam was billowing out of the fermentation lock. So, I fashioned a blow-off tube in its place, and the thing has been belching foam ever since.

The . . .

Response From Homebrew Heaven: This is not uncommon. You will find differences in the activity due to different yeast strains, temperature, the "freshness" of the yeast, pitching temperatures and lots of other things. To have a fast, vigorous fermentation is a GOOD thing. The little critters must have had nearly ideal conditions this time.

You did exactly the right thing . . .

10/13/2003 -- Hi, I was just wondering what the highest possible amount of alcohol is that a beer yeast can live in? I am planning on making a strong beer, and I want the alcohol to be at about 8-9%, so I just want to know if this will be achievable with just beer yeast? Or will I need to add champagne yeast to the fermentation, after the beer yeast has . . .

Response From Homebrew Heaven: A good question. The alcohol tolerance of beer yeast varies with the strain of yeast, the amount of yeast added in the beginning, temperature, nutrients present, oxygenation and probably many other factors.

GENERALLY speaking a good quality ale yeast, like Nottingham, when used in sufficient quantity, is capable of fermenting to about . . .

10/12/2003 -- I AM BREWING BEER FOR THE FIRST TIME IN YEARS AND I ALWAYS USED DRY YEAST ,I HAVE HEARD THAT WET YEAST MAKES A MUCH BETTER BEER ,I HAVE A LITTLE BIT MORE THAN THE BASIC KNOWLEGE OF BEER BREWING (NOT A COMPLETE DUMMY ) BUT FAR FROM A EXPERIENCED BREWER WOULD YOU RECOMMEND ME TRYING WET YEAST ,AND DOES THE PACKAGE TAKE YOU THROUGH THE PROCESS . . .

Response From Homebrew Heaven: The new liquid yeasts are definately a good line of products. The dry yeasts have improved over the years as well, however.

I would use the liquid yeasts for when you are trying to "capture" a particular beer style, like a hefeweizen, a belgian abbey ale, or a Guiness clone. The many different strains that are now available make this possible . . .

9/20/2003 -- I ordered some of this with the liquid yeast here recently. When in the initial brewing stage, I mixed in the liquid yeast as per instuctions, and 24 hours into the brew, I saw no action at all in the check valve, so I removed the check valve, and added the dry yeast I had that also came with the package. Upon entering the secondary fermentation . . .

Response From Homebrew Heaven: Nothing to worry about at all! I'm certain it will turn out just fine. Many people, when using liquid yeasts are unaccustomed to the longer "lag" time they experience comparded to dry yeasts. This is entirely normal.

For your next batch, however, I would wait for the liquid yeast to kick in. It will, it just takes longer.

You can avoid . . .

8/7/2003 -- Are these liquid yeasts one shots? or are there multiple batches in a pack?
Is it a smash pack?

Response From Homebrew Heaven: Typically, people use them as "one shot" per batch. Because of their superb purity, however, it is possible to make a small culture and save it for another batch or more. Instructions are on the pack, but basically, you just "feed" the yeast a little malt to grow a culture. A wine bottle or jug works well for this. Be certain that everything . . .

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