Canning Wort
#1
Posted 26 April 2009 - 03:18 PM
#2
Posted 26 April 2009 - 03:42 PM
#3
Posted 26 April 2009 - 03:44 PM
So recently I've started canning the extra wort after mashing for my starters. I would boil the leftover separately and then can it using quart sized mason jars and a pressure cooker. I've only used a couple so far however felt the need to boil them again. Anyone else feel this is paranoia?
#4
Posted 26 April 2009 - 05:25 PM
#5
Posted 26 April 2009 - 05:43 PM
#6
Posted 26 April 2009 - 05:47 PM
that's a lot of starters but hell that's probably a years worth of starter so that's cool. Do you just add the the quart to bottled water or boil and cool it?Perhaps this is extreme, but to me just canning a few jars after a batch of beer would be a considerable waste of time. Instead, I take a day to specifically brew a large batch of double strength starter wort and can it. I usually wind up with about 50 or so quart jars of 1.080 SG starter wort. Works pretty well, and I don't have to get out the pressure cooker and mess with that every time I brew.
#7
Posted 26 April 2009 - 06:07 PM
Well, I go through a lot of starter wort. That's due to a couple of factors. First, I don't reuse yeast cakes or sediment from batch to batch. I generate new starters from the dregs of previous starters and have found this works well from me, but does require an awful lot of starter wort. Second, I brew lagers pretty much exclusively, which require significantly greater amounts of yeast compared to ales of the same volume. Just the way it goes.I add my double-strength starter wort to boiled water (when I'm feeling energized) or to unboiled R/O water (when I'm not so energized). I haven't had any issues with contamination yet using either method.that's a lot of starters but hell that's probably a years worth of starter so that's cool. Do you just add the the quart to bottled water or boil and cool it?
#8
Posted 26 April 2009 - 06:15 PM
Good info, thanks. Do you specifically save back a specific amount of the starter for the next starter or just what's left over after decanting and pitching.Well, I go through a lot of starter wort. That's due to a couple of factors. First, I don't reuse yeast cakes or sediment from batch to batch. I generate new starters from the dregs of previous starters and have found this works well from me, but does require an awful lot of starter wort. Second, I brew lagers pretty much exclusively, which require significantly greater amounts of yeast compared to ales of the same volume. Just the way it goes.I add my double-strength starter wort to boiled water (when I'm feeling energized) or to unboiled R/O water (when I'm not so energized). I haven't had any issues with contamination yet using either method.
#9
Posted 26 April 2009 - 06:51 PM
#10
Posted 26 April 2009 - 07:11 PM
#11
Posted 26 April 2009 - 09:54 PM
I just use the leftover foamy stuff in either my gallon starter jug or mason jar after I've swirled thoroughly. There always seems to be enough yeast cells to get a half gallon starter going, then I kick that up to a full gallon starter. I've had good luck with this method and I sure don't miss trying to capture and wash yeast.Good info, thanks. Do you specifically save back a specific amount of the starter for the next starter or just what's left over after decanting and pitching.
#12
Posted 27 April 2009 - 12:17 AM
how many generations do you do with his method before pitching a fresh yeast ... just curious since it seems like you may be selecting for the yeast that doesn't floc as well?I just use the leftover foamy stuff in either my gallon starter jug or mason jar after I've swirled thoroughly. There always seems to be enough yeast cells to get a half gallon starter going, then I kick that up to a full gallon starter. I've had good luck with this method and I sure don't miss trying to capture and wash yeast.
#13
Posted 27 April 2009 - 03:05 AM
Like Mista was saying.... use a pressure cooker. The temperture of 15 psi pressurized wort boiling willbe high enough to kill off botulism spoors.I can a lot of meat and have done so for the past 30 years and only have been using a pressure cookerto do it with these past 5 years. Prevoiusly I had been using the water bath method. I consider myselflucky.If you don't feel the need to use the cooker, then why not just freeze the extra wort and reboil when youneed a starter wort.Boiling won't remove botulism toxins. Just saying.......
#14
Posted 27 April 2009 - 05:59 AM
Actually, I'd suggest the opposite is true - these are the yeast cells that clung the most tenaciously to the jar, after all. In any case, I'm up to the sixth generation on the starters I have going now with no signs of contamination, mutation or other misbehavior. It is not uncommon for me to go up to as many as a dozen or more generations in this way, and I don't see any arbitrary threshold beyond which I won't go as long as the yeast seems healthy.how many generations do you do with his method before pitching a fresh yeast ... just curious since it seems like you may be selecting for the yeast that doesn't floc as well?
#15
Posted 27 April 2009 - 07:57 AM
#16
Posted 27 April 2009 - 06:06 PM
I'd always heard that boiling was pretty effective at denaturing botulism toxins. It's the spores that stick around. With a pressure cooker, you destroy the toxins and the spores. Without a pressure cooker, you destroy the toxins, but the spores can potentially stic around. If you boil again a day later (a process called Tyndallizing), you can destroy all of the clostridium microbes without a pressure cooker, though.Boiling won't remove botulism toxins. Just saying.......
#17
Posted 27 April 2009 - 06:13 PM
I've posted this incorrectly before, toxins denature, spores can survive a boil. Guess it's a good thing I haven't started canning starters. Sorry for the misinformation.I'd always heard that boiling was pretty effective at denaturing botulism toxins. It's the spores that stick around. ...
#18
Posted 27 April 2009 - 06:24 PM
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