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Home Brew Forums > Home Brewing Beer > General Techniques > Harvesting from Rogue Chocloate Stout?
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Old 09-04-2008, 05:49 PM   #11
Saccharomyces
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Originally Posted by Revvy View Post
The brewmaster for rogue wrote somewhere that the ONLY range he ferments with pacman is between 60 and 70 degrees...
I can see an experiment coming... "Attenuation and ester production analysis of PacMan yeast with varying fermentation temperature"

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Old 09-06-2008, 02:17 AM   #12
jacksonbrown
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How long can I hold on to the harvested yeast before using it? And what's the best way to store it?
I was planning on making an IPA soon, but work has handed down conflicting schedules, so I will need to put this yeast on hold. Thoughts?

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