StroudCreek
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- Joined
- Oct 15, 2012
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Today I canned 14 quart jars of wort to use for yest starters. It was really very easy.
Did you still use extract? Is that the powder in the first picture?
I'm thinking of doing a small beer just mash and convert the sugar then can it.
You have to can starter wort because it doesn't have the acidity requires to prevent the growth of bacterium.
You have to use a pressure canner because simply boiling isn't hot enough to denature botulism cells. Pressure canners go up to 250F @ 15psi.
i usually have 6-10gt of wort for starters in the freezer (in soda pet bottles) , what would be an advantage of canning over freezing?
So let's say I saved my yeast cake from my last batch. Decanted about 4 or 5 times, and stuck it in the fridge. Is this going to harbor any nasties?? It just seems to me like the two situations (canning starter wort and keeping leftover yeast/wort) are pretty similar, and I don't want to pitch a nasty yeast starter into my next beer. Thanks!!
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