StroudCreek
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Today I canned 14 quart jars of wort to use for yest starters. It was really very easy.
Caned Wort (14 quarts)
- Thread starter StroudCreek
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dannyhawkins
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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.
I'm thinking of doing a small beer just mash and convert the sugar then can it.
This is exactly what I've wanted to do. I don't have a pressure cooker, but you could buy 5-6 pounds of 2-row and make 5 gallons of starter wort super cheap. DME ain't cheap!
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StroudCreek
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3.2oz (weight) of light DME per quart jar, pressure cooked at 15 pounds of pressure for 15 min.
Good reminder. I'm getting down to the last bit of the last 11 gallons I canned. :\
If you're going to go through all the trouble of canning, why not can AG wort? It's a whole lot cheaper.
If you're going to go through all the trouble of canning, why not can AG wort? It's a whole lot cheaper.
luke_d
Well-Known Member
So this is to save for making starters? Why do you have to pressure cool them?
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.
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.
This ^^^.
Botulism is some kinda bad mojo.
I have a large loaner pressure cooker being dropped by my house tomorrow.
thatjonguy
Now with 57.93% more awesome!
Nice sterile indicator tape. We homebrewers just have all kinds of random things laying around.
thatjonguy
Now with 57.93% more awesome!
No thawing?
luke_d
Well-Known Member
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!!
mikescooling
Well-Known Member
I brew AG and the last runnings from the MLT are great to save for starters 1.045ish. Make note, a pressure cooker is not a pressure canner.
Nah. We can store canned wort at room temps for up to a year. That's the big difference.
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