Hi All,
I just tried canning wort for future starters and feel surprised at how much sediment is in the jars.
I boiled some DME at 1.044, transferred to four mason jars, and then pressure cooked for about 1/2 hour and let it cool.
Two questions:
1 - is this normal?
2 - how is the risk of infection much more serious with canned wort than with washed yeast, which obviously isn't heated to over 250 degrees? I assume the yeast kills it?
Thanks!
Jason
I just tried canning wort for future starters and feel surprised at how much sediment is in the jars.
I boiled some DME at 1.044, transferred to four mason jars, and then pressure cooked for about 1/2 hour and let it cool.
Two questions:
1 - is this normal?
2 - how is the risk of infection much more serious with canned wort than with washed yeast, which obviously isn't heated to over 250 degrees? I assume the yeast kills it?
Thanks!
Jason