Freezing Wort for Starters
#1
Posted 15 January 2018 - 06:46 AM
#2
Posted 15 January 2018 - 07:16 AM
People have done it and not died. I wouldn't. I would only keep starter wort if it had been pressure canned. Botulism is the potential problem.
#3
Posted 15 January 2018 - 07:36 AM
It's fine as long as you're willing to boil it before use. The freezer isn't sterile and it would be exposed to stuff while you thawed it. The best thing about pressure canned starters is that you just have to dunk the jar in sanitizer, pop the top and pour. With frozen, it's thaw, boil, cool, then pour and pitch.
You also have to consider the freezer space, considering that the minimum useful starter amount is a quart.
#4
Posted 15 January 2018 - 07:40 AM
#5
Posted 15 January 2018 - 04:27 PM
Question... do you have the ability to do pressure canning?
#6
Posted 15 January 2018 - 04:51 PM
Canning is a PIA. I made a mini IC just for starters. With 7 min boil can have 2.5L DME starter going in 20 - 30 minutes (depending on ground water temps). Now if you're dealing with the last runoff on a brewday that's different.
OTOH, when I harvest from the starter vessel I usually have 500 - 600ml refrigerated for 1 - 4 weeks before making another starter. Not all that different except for the scale.
#7
Posted 15 January 2018 - 05:00 PM
I canned with a buddy one time. Yes, it's a PITA. You have to essentially treat it like a brew day in terms of timing, but man... to just grab it and get the yeast going? Friggin awesome.
#8
Posted 16 January 2018 - 05:59 AM
#9
Posted 16 January 2018 - 08:03 AM
I've frozen wort many times. Sometimes I run off a little more from my bag on brew day in a separate bucket and save it for growing yeast later. As mentioned you have to thaw, boil, cool, then pitch but that's not that big of a deal to me. Saves a few bucks on DME in the longer term.
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