Harvesting from Rogue Chocloate Stout? - Page 2 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > Harvesting from Rogue Chocloate Stout?
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 09-04-2008, 04:49 PM   #11
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,423
Liked 108 Times on 62 Posts


Quote:
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"



__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 09-06-2008, 01:17 AM   #12
jacksonbrown
Recipes 
 
Mar 2008
Madison, WI
Posts: 1,180
Liked 7 Times on 7 Posts


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?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rogue Chocolate Stout Clone Prime Recipes/Ingredients 7 09-05-2015 08:49 PM
Question about Rogue Imperial Stout CaptainPurge General Beer Discussion 1 06-23-2009 01:57 AM
Success harvesting Pacman from Rogue johnnyc General Techniques 0 05-21-2009 01:30 AM
Rogue Chocolate Stout Ingredients chefchris Recipes/Ingredients 1 09-10-2008 11:51 PM
Rogue Shakespeare Stout BrewBrain Commercial Brew Discussion 3 05-12-2008 12:29 PM


Forum Jump