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General Category => Yeast and Fermentation => Topic started by: wdames on November 23, 2015, 10:00:17 PM

Title: Starter Wort
Post by: wdames on November 23, 2015, 10:00:17 PM
I am planning on making a patch of all grain wort to be used a yeast starter..  Ten
#s of grain with a single infusion.  I have been reading and some suggest not sparging to have a higher gravity.    I have also read pressure cooking each quart at 15# for 15 minutes but that seems a little short 0 toso I would probably do 20 to 30 minutes.

Would appreciate input on type of grain to use
whether to sparge or not
views on the pressure canning process
Title: Re: Starter Wort
Post by: a10t2 on November 23, 2015, 10:59:48 PM
You're just looking for starch; I'd use whatever pale base malt you can get the cheapest and/or easiest. As far as sparging, do whatever is convenient but at starter gravity it won't make much difference. <5% for no-sparge vs. a batch sparge.
Title: Re: Starter Wort
Post by: S. cerevisiae on November 24, 2015, 01:45:25 AM
I have also read pressure cooking each quart at 15# for 15 minutes but that seems a little short

Fifteen minutes at 15 PSI above normal atmospheric pressure will render the wort absolutely sterile, as in completely devoid of life. Additionally, you will be surprised at how clear the wort will be when it cools.  Pressure cooking has a way of causing protein to break out of solution that boiling that does come close to reaching.
Title: Re: Starter Wort
Post by: Stevie on November 24, 2015, 01:52:26 AM
Mark

Is the time less compared to other foods of the same pH due to the lack of solid material? Time tables I have seen for veggies in the low 5 range call for 20-30 min processing at 15 psi
Title: Re: Starter Wort
Post by: wdames on November 24, 2015, 12:13:43 PM
I just did chicken stock which normally calls for 30 minutes at 10# pressure but because I use lots of veggies it requires 10# for 90 minutes.  15# pressure with a pure liquid might be right but I like documentation.
Title: Re: Starter Wort
Post by: Wort-H.O.G. on November 24, 2015, 01:44:47 PM
i'm getting ready to do this for first time also. i'm using quart jars-is there a min/max fill level when canning?
Title: Re: Starter Wort
Post by: AmandaK on November 24, 2015, 02:42:48 PM
I processed all of these at 15psi for 15 minutes. I aimed for 1.040 and used some leftover Avangard Pilsner I found. Boiled for 15 minutes after draining the mash tun, just to get the nutrient dissolved.

(http://i.imgur.com/2G82XLW.jpg)
Title: Re: Starter Wort
Post by: Stevie on November 24, 2015, 02:50:06 PM

i'm getting ready to do this for first time also. i'm using quart jars-is there a min/max fill level when canning?
I would go with 1-1.5" if the wort isn't preboiled, and 1/2" if it is preboiled. Difference being the wort has already hit its hot break and won't foam as much if preboiled.
Title: Starter Wort
Post by: Wort-H.O.G. on November 28, 2015, 11:46:17 AM
Do  you have to cool the wort down before putting it in jars so they don't crack when hot wort hits the glass?


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Title: Re: Starter Wort
Post by: JT on November 28, 2015, 01:03:29 PM
I did this for the first time a few weeks ago.  I was surprised at the amount of break in my jars.  I made a starter last night, just washed a jar, rubbed alcohol around the lip and hit it with some flame then dumped it in my flask.  Ken I didn't pre-boil my wort but I think this jars can crack from a sudden change.  Maybe let it cool a bit first.  I might reduce the amount of wort in my quart jars next time to around 800mL. 

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Title: Re: Starter Wort
Post by: pete b on November 28, 2015, 01:06:11 PM
Do  you have to cool the wort down before putting it in jars so they don't crack when hot wort hits the glass?


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Nope, putting hot liquids in Mason jars is standard when canning. I actually boil the jars first.
I guess that does leave the question do you need to cool the wort anyway for the same reasons you need to cool it when making beer.
Title: Re: Starter Wort
Post by: Wort-H.O.G. on November 28, 2015, 02:05:00 PM
Do  you have to cool the wort down before putting it in jars so they don't crack when hot wort hits the glass?


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Nope, putting hot liquids in Mason jars is standard when canning. I actually boil the jars first.
I guess that does leave the question do you need to cool the wort anyway for the same reasons you need to cool it when making beer.

i hadn't seen anyone mentioning cooling. i'm just boiling wort 10-15 minutes to get the hot break and add yeast nutrient.
Title: Re: Starter Wort
Post by: klickitat jim on November 28, 2015, 02:46:15 PM
This is how I do it. 4oz xtra light dme and a pinch of nutrients per 2 quart jar. Add hot tap water. Stir. Lid. In canner. Rattle at 25psi for 15 minutes. Done. They cool to room temp and sit in my brewing supplies room till brew day.
Title: Starter Wort
Post by: Wort-H.O.G. on November 28, 2015, 03:06:59 PM
So far so good. I have 6 gals to can.
(http://images.tapatalk-cdn.com/15/11/28/2ff1786d2136ba043cb6e3f785c12299.jpg)
(http://images.tapatalk-cdn.com/15/11/28/c3eee5cb208cae33cdf8b8e8580bd2ab.jpg)


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Title: Re: Starter Wort
Post by: Wort-H.O.G. on November 28, 2015, 03:52:16 PM
long process from getting cooker up to 15psi to cooling and no pressure......going to be several more hours to do 3 more batches  :o
Title: Re: Starter Wort
Post by: klickitat jim on November 28, 2015, 04:15:10 PM
I do 4 halfs at a time. Takes me 6-8 weeks to use them up. On crap weather days I can 2 batches...
Title: Re: Starter Wort
Post by: Wort-H.O.G. on November 28, 2015, 04:22:32 PM
i like the idea of using wort from grain vs. dme for pitching whole starter into wort for the high krausen or no stir plate starter.

i presume the canning makes it good indefinitely (at least a year?)
Title: Re: Starter Wort
Post by: pete b on November 28, 2015, 07:15:39 PM
As someone who never looks forward to canning this all steels like a PIA. Until I picture myself pouring it into a sanitized glass gallon jug the night before brew day, shaking it, pitching yeast, putting on an airlock and having a beer while I weigh and mill my malt.
Title: Re: Starter Wort
Post by: Wort-H.O.G. on November 28, 2015, 07:19:50 PM
never canned before.....not too bad. longer than i thought but glad i did it.

am i supposed to remove the rings, wash of the are to remove what seeped out? imagine that would grow bacteria if i didnt.
Title: Re: Starter Wort
Post by: pete b on November 28, 2015, 07:40:29 PM
I just remove the rims for storage anyway, they are not needed.
Now that you have a pressure cooker you can sterilize medium for growing mushrooms.
Title: Re: Starter Wort
Post by: Wort-H.O.G. on November 28, 2015, 07:47:23 PM
I just remove the runs for storage anyway, they ate not needed.
Now that you have a pressure cooker you can sterilize medium for growing mushrooms.
whats that???
Title: Re: Starter Wort
Post by: pete b on November 28, 2015, 07:53:26 PM
I just remove the rims for storage anyway, they are not needed.
Now that you have a pressure cooker you can sterilize medium for growing mushrooms.
I just edited my post: big hands, small phone. Rims not runs and are not ate.
I just remove the runs for storage anyway, they ate not needed.
Now that you have a pressure cooker you can sterilize medium for growing mushrooms.
whats that???
Title: Re: Starter Wort
Post by: Wort-H.O.G. on November 28, 2015, 07:55:35 PM
i got that...whats medium for mushrooms mean?
Title: Re: Starter Wort
Post by: erockrph on November 28, 2015, 08:02:08 PM
i got that...whats medium for mushrooms mean?
I envision something like this:

(http://wallpaperest.com/wallpapers/acid-trip-backgrounds_156185.jpg)
Title: Re: Starter Wort
Post by: HoosierBrew on November 28, 2015, 08:04:16 PM
i got that...whats medium for mushrooms mean?
I envision something like this:

(http://wallpaperest.com/wallpapers/acid-trip-backgrounds_156185.jpg)


Awesome.
Title: Re: Starter Wort
Post by: pete b on November 28, 2015, 08:06:08 PM
i got that...whats medium for mushrooms mean?
I envision something like this:

(http://wallpaperest.com/wallpapers/acid-trip-backgrounds_156185.jpg)
To grow mushrooms you want to sterilize the medium (cooked grains usually) before inoculation so that no harmful fungus grows with them.
Title: Re: Starter Wort
Post by: Wort-H.O.G. on November 28, 2015, 08:07:49 PM
i got that...whats medium for mushrooms mean?
I envision something like this:

(http://wallpaperest.com/wallpapers/acid-trip-backgrounds_156185.jpg)
To grow mushrooms you want to sterilize the medium (cooked grains usually) before inoculation so that no harmful fungus grows with them.

great, just what i  need...another hobby  ::)
Title: Re: Starter Wort
Post by: brewday on November 28, 2015, 08:15:39 PM
i got that...whats medium for mushrooms mean?
I envision something like this:

(http://wallpaperest.com/wallpapers/acid-trip-backgrounds_156185.jpg)
To grow mushrooms you want to sterilize the medium (cooked grains usually) before inoculation so that no harmful fungus grows with them.

great, just what i  need...another hobby  ::)

...and there's the "Grow" part of the name of my LHBS.  Not just peelin' labels!!
Title: Re: Starter Wort
Post by: Wort-H.O.G. on November 28, 2015, 08:19:45 PM
rookie mistake...last 3 quarts guess i didnt have lids on tight enough. lost 1/2 of wort in one, and 1/4 of wort in other two.  i was paranoid of tightening lids too much.

oh well lesson learned.
Title: Re: Starter Wort
Post by: S. cerevisiae on November 29, 2015, 04:40:15 PM
 Dumping the pressure on a pressure cooker while autoclaving medium is not a good idea.  The liquid inside of a jar can boil over if one removes the pressure too quickly.    The pressure is what is keeping the medium from boiling.
Title: Re: Starter Wort
Post by: Phil_M on November 29, 2015, 10:27:48 PM
Dumping the pressure on a pressure cooker while autoclaving medium is not a good idea.  The liquid inside of a jar can boil over if one removes the pressure too quickly.    The pressure is what is keeping the medium from boiling.

That's good info. I'd have just done the run cool water over the pressure cooker trick if I hadn't read that.