Making fast pitch yeast starter?

[fur_252]

Has anybody made a large batch of yeast starter and stored it for later use to save time down the road? If you have please tell you process. Thanks

 

[mongoose33]

I've done it, not to particularly desirable effects; many others have done it too, and there are a number of threads here on HBT about trying to reproduce fast-pitch. Here's a thread I started on it:

https://www.homebrewtalk.com/forum/threads/pressure-canned-starter-wort-why-so-dark.644852/

Here's another site where the canning method is demonstrated:

https://www.themadfermentationist.com/2014/11/pressure-canning-starter-wort.html

 

[JugDog]

It’s what I do.

I make as much as possible can fit in my available mason jars. I simply boil some dme and water for about 10 minutes then pour it into the jars while it’s boiling hot. Then I put the kids on and flip them upside down to sterilize the whole jar.

Then I place the jars in my pot in case one breaks while they cool. When they are cooked I store them in the fridge. And starters take 5 minutes to make.

A few things to keep in mind,
Wear good gloves. Those jars get pretty warm

When you pour the wort into jars do it in a sink, and eye protection is probably a good idea. (Thermal shock can break glass)

It’s not the “safest” way but it works and I’ve had jars in the fridge for 6 months with no issues