Author Topic: Starter Wort  (Read 1785 times)

Offline wdames

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Starter Wort
« 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

Offline a10t2

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Re: Starter Wort
« Reply #1 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.
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Re: Starter Wort
« Reply #2 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.

Offline Stevie

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Re: Starter Wort
« Reply #3 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

Offline wdames

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Re: Starter Wort
« Reply #4 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.

Offline Wort-H.O.G.

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Re: Starter Wort
« Reply #5 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?
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Offline AmandaK

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Re: Starter Wort
« Reply #6 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.

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Offline Stevie

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Re: Starter Wort
« Reply #7 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.

Offline Wort-H.O.G.

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Starter Wort
« Reply #8 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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Ken- Chagrin Falls, OH
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Offline JT

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Re: Starter Wort
« Reply #9 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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Offline pete b

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Re: Starter Wort
« Reply #10 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.
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Offline Wort-H.O.G.

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Re: Starter Wort
« Reply #11 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.
Ken- Chagrin Falls, OH
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Offline klickitat jim

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Re: Starter Wort
« Reply #12 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.

Offline Wort-H.O.G.

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Starter Wort
« Reply #13 on: November 28, 2015, 03:06:59 PM »
So far so good. I have 6 gals to can.




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Ken- Chagrin Falls, OH
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https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
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O'Fest

Offline Wort-H.O.G.

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Re: Starter Wort
« Reply #14 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
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest