We have Pacman!

I now have enough Pacman yeast to ferment 3.5 quarts of beer.  Just so you don’t have to read through parts 1 and 2 all over again, here’s the process I went through:

Day 1: Carefully poured (and consumed) all but the last ounce or two of a bomber of Rogue’s Shakespeare Stout. Dumped about 4 ounces of 1.030 wort into the bottle. Covered with foil. Shook like hell every chance I got.
Day 2: Saw a thin krausen. When it dropped the bottle went into the fridge.
Day 3: Decanted the new beer leaving about an ounce or two with the yeast. Dumped about 6 ounces of 1.035 wort into the bottle, covered with foil, shook like hell.
Day 4: Nice thick krausen.
Day 5: Krausen dropped – bottle went into the refrigerator to wait for next step.

This is going to be dumped into a 3.5 quart batch of IPA which is mashing as I type this.  Hurrah!