[wdames]

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

[a10t2]

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.

[S. cerevisiae]

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.

[Stevie]

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

[wdames]

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.

[Wort-H.O.G.]

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?

[AmandaK]

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.

[Stevie]

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.

[Wort-H.O.G.]

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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[JT]

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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[pete b]

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.

[Wort-H.O.G.]

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.

[klickitat jim]

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.

[Wort-H.O.G.]

So far so good. I have 6 gals to can.




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[Wort-H.O.G.]

long process from getting cooker up to 15psi to cooling and no pressure......going to be several more hours to do 3 more batches