Beer Forum

Any tips on what yeast to use for a Rogue clone (short of pinching some from the bottom of a bottle). I dont seem to be able to get the Pacman yeast in Australia.

Go ahead and use White Labs 001 or Wyeast 1056 and mash a couple degrees degrees cooler. Pacman is pretty much the same clean fermenting yeast strain with the major difference being that it tends to attenuate a bit further.

If you can get any Rogue beers, you can also culture the yeast from the bottle as those beers are not pasteurized.

Wayne

Thanks Bugeater, but I heard John Meier (I know thats spelt wrong) on the Session - he mentioned it being a bit English in styls I thought?

dags wrote:Any tips on what yeast to use for a Rogue clone (short of pinching some from the bottom of a bottle). I dont seem to be able to get the Pacman yeast in Australia.

I know you cant get this shipped down under, but just posting this in case anyone else needs the Pacman yeast
http://www.rebelbrewer.com/shoppingcart ... Rogue.html

Cheers Brandon sounds like the 1056 is the go

I don't find pacman to be any more attenuative than 1056/001. Rogue's drier beers have about 78% AA and most people who use 1056/001 know that it will do about the same with a reasonably fermentable wort.

The dramatic difference, IMO, is in flocculation. If you bottle condition or would prefer a slightly cleaner beer that might be a reason to use pacman instead of 1056/001.

It does seem to tolerate colder temperatures better, that may or may not be an advantage. Maybe if you are fermenting uncontrolled in your basement you use Pacman in the winter and 1056 in the summer.

I know John Maier believes it that it favors maltiness a bit and helps him make balanced beers with a lot of hops. I'm not sure I have noticed a dramatic difference in flavor profile but I haven't done a lot of side by side testing.