161 replies to this topic

[positiveContact]

Now that I have a induction cook top, canning wort just doesn't make sense to me right now.

why do you want to ruin my plans? :crybaby:I already bought a $200 canner!

[BlKtRe]

why do you want to ruin my plans? :crybaby:I already bought a $200 canner!

Well, that's cheaper than a $3500 Electolux induction stove!

[positiveContact]

Well, that's cheaper than a $3500 Electolux induction stove!

[klickcue]

cleaning the mash tun is easy. that could be done during one of the rounds of canning but yes - the wort production process will probably cost me a couple of hours. this why I was initially thinking of doing 10 gallons. it woudl still take me about 2 hours to make the wort.

I would scale my wort production volume back to fit the jars that your canner will hold.This is one of the many canners that I have https://www.allameri...ssurecanner.htm .Notice it will hold 14 quarts A 10 gallon batch of wort would be about 47 jars. That would require more than 3 canner cycles for me to complete with my canner.Without knowing, I would venture that your new canner will hold 7 quart jars. That would a long day but it could be done.Enjoy your new cooker/canner. They are a time and energy saver if used to their full potential. Once your canner is up to pressure, it only requires about a simmer amount of heat to maintain the required pressure.

[positiveContact]

I would scale my wort production volume back to fit the jars that your canner will hold.This is one of the many canners that I have https://www.allameri...ssurecanner.htm .Notice it will hold 14 quarts A 10 gallon batch of wort would be about 47 jars. That would require more than 3 canner cycles for me to complete with my canner.Without knowing, I would venture that your new canner will hold 7 quart jars. That would a long day but it could be done.Enjoy your new cooker/canner. They are a time and energy saver if used to their full potential. Once your canner is up to pressure, it only requires about a simmer amount of heat to maintain the required pressure.

you are correct - 7 qts.

[klickcue]

you are correct - 7 qts.

If you don't mind me asking, what canner did you finally settle on?

[positiveContact]

If you don't mind me asking, what canner did you finally settle on?

the AA 21.5 qt. a really nice canner from my first impression taking it out of the box.

Edited by StudsTerkel, 02 June 2012 - 04:26 AM.

[klickcue]

the AA 21.5 qt. a really nice canner from my first impression taking it out of the box.

Excellent! I also have it's baby brother, the 915. I use the 915 a lot. Did a roast last night, browned with seasoned oil, added 1 quart water, pressured for 45 minutes at 10 psi.Pressure a whole chicken at 10 to 15 psi for 30 minutes covered with water. Use the broth for chicken and noodles or can the broth. You will find that you will have a lot of uses for your new canner. In yeast ranching all the media is done as a sterilized finish, but that is another story. What you have is a cooker/canner that will last you a lifetime and can be passed on later in life.With the thick aluminum bottom, the pot hold it's heat well and becomes a multitasking tool in the kitchen.Finding gaskets for an old pressure canner is sometimes hard to be had and they are expensive if they can be sourced.Your user's manual that came with your canner has a lot of nice recipes plus check this out and other resources on the web https://nchfp.uga.ed...w/can_home.htmlEnjoy your new canner!! Just scale your wort production back a little bit to make the day enjoyable

[positiveContact]

Finding gaskets for an old pressure canner is sometimes hard to be had and they are expensive if they can be sourced.

I didn't think there were any gaskets in this thing? or is that your point?

[positiveContact]

In yeast ranching all the media is done as a sterilized finish, but that is another story.

what story is this?

[klickcue]

I didn't think there were any gaskets in this thing? or is that your point?

Exactly, no gaskets to replace in the future. Every once in a while, lubricate the mating surfaces on the lid to the base. Don't scratch the two surfaces.

[klickcue]

what story is this?

If / when you ever progress into saving yeast on slants or petri plates you will use sterilized growing media instead of sanitized as we do in brewing beer.After sterilizing the media, agar as an example, the protocol would require a clean zone to transfer your future yeast culture to a wort/agar media.It is interesting to work with different yeasts as well as have them available for once a year releases.Most the readily available yeast, I just grow up from the commercial release and use over and over again by saving a 100 billion starter wort. At some point in time, you will have to start over again from a new package or from a slant.

[positiveContact]

If / when you ever progress into saving yeast on slants or petri plates you will use sterilized growing media instead of sanitized as we do in brewing beer.After sterilizing the media, agar as an example, the protocol would require a clean zone to transfer your future yeast culture to a wort/agar media.It is interesting to work with different yeasts as well as have them available for once a year releases.Most the readily available yeast, I just grow up from the commercial release and use over and over again by saving a 100 billion starter wort. At some point in time, you will have to start over again from a new package or from a slant.

how do you store your yeast long term? I looked into using glycol but it seems like you need a frostfree freezer which I don't have.

[JMcG]

You can use an insulated sealed box (a small cooler) with frozen gel packs inside the freezer to protect the contents (yeast cultures in glycerin) from the freeze-thaw cycles which keep the freezer unit "frost free".I considered freezing, but opted for just re-culturing every 6 months. So far this has worked well.

[Mya]

how do you store your yeast long term? I looked into using glycol but it seems like you need a frostfree freezer which I don't have.

I though frost free was bad!

[positiveContact]

I though frost free was bad!

i meant the other way

[positiveContact]

You can use an insulated sealed box (a small cooler) with frozen gel packs inside the freezer to protect the contents (yeast cultures in glycerin) from the freeze-thaw cycles which keep the freezer unit "frost free".I considered freezing, but opted for just re-culturing every 6 months. So far this has worked well.

how do you store for the 6 months? in "starter beer" or something else? at fridge temps? have you ever gone over what you do? it would make an interesting thread.

[JMcG]

Most yeast stored on slants in fridge. Pedio likes no O2, so use "stab" cultures for that. Brett usually in liquid wort for several weeks room temp, then into fridge.I don't have room for a lot of large "starters", so I have to plan ahead and build to pitch levels, takes about a week, but can go as fast as 5 days, depending on the strain. Longer for Brett. I have some experience in microbiology from college, and that helps, but if you're interested I'd recommend reading the excellent article by Mary Beth Raines on the Maltose Falcon site:https://www.maltosefalcons.com/tech/yeast-propagation-and-maintenance-principles-and-practicesAnother excellent source is Yeast by JZ and Chris White.Those folks are the experts.I could tell you how I manage some things and what equipment I use.Klickcue has been doing it at home longer than me.

[klickcue]

Yes, give a look at the Maribeth Raines document.You are going to need a few 50 ml containers that can be sterilized. One to hold you agar slant media and the other to hold 20 ml wort. Both will be sterilized in your pressure cooker. While you are at it, pour 75 ml of wort into 1/2 pint canning jars and process also.Short process since there is information on the web to create slants with agar and the slant has your yeast, Pour the sterilized container of wort into the slant. Close lid shake to dissolve air into solution. Slightly loosen to allow CO2 to escape. Shape off and on for a day. Then pour into your 1/2 pint of wort.Shake when as you pass by. This will set for 2 days.This beer will be your starter solution the can be added to 500 ml of sanitized wort and then grown up for your beer. Not exactly cheap to get started but will expand you learning experience with yeast.Checkout Maribeth's document.

[djinkc]

Sounds pretty simple doesn't it Studs.B)j/k