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Author Topic: All Grain Starter Wort fail  (Read 4439 times)

Offline yso191

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Re: All Grain Starter Wort fail
« Reply #15 on: February 01, 2016, 07:40:35 am »
From what I've been reading the temperature needs to be at 250* (which means 15 psi) for 15 minutes plus 1 minute for every 1000' in elevation. 

I understand that some pressure cookers are designed for cooking and don't reach 15 psi.  Canners target 15.  If you buy one buy a pressure canner.
Steve
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Offline AmandaK

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Re: All Grain Starter Wort fail
« Reply #16 on: February 01, 2016, 09:08:28 am »
From what I've been reading the temperature needs to be at 250* (which means 15 psi) for 15 minutes plus 1 minute for every 1000' in elevation. 

I understand that some pressure cookers are designed for cooking and don't reach 15 psi.  Canners target 15.  If you buy one buy a pressure canner.

Cheaper ones do not reach 15psi/250F, but many stovetop pressure cookers can and do reach that. Cook's Illustrated did a good review on models of stovetop pressure cookers. The Presto cooker only reached about 230-235F (IIRC) while the Fagor Duo reached 248F in their tests.
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Offline fmader

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Re: All Grain Starter Wort fail
« Reply #17 on: February 01, 2016, 09:27:38 am »
I was originally seeing products over $200. For that price, I'd rather spend it on another Ferm chamber lol. But I found this http://www.amazon.com/gp/aw/d/B0000BYCFU/ref=mp_s_a_1_1?qid=1454343578&sr=8-1&pi=SY200_QL40&keywords=pressure+canners+for+canning&dpPl=1&dpID=41J2WXVHVRL&ref=plSrch. The gauge reads up to 20 psi, but a couple of reviews say it maxed out at 13.


EDIT: Annnnd Amanda said that too.
« Last Edit: February 01, 2016, 09:29:21 am by fmader »
Frank

Offline Pinto

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Re: All Grain Starter Wort fail
« Reply #18 on: February 01, 2016, 10:40:35 am »
I have that Presto 23qt pressure canner.  It does get up to 15psi and works very well for me.  The Cook's Illustrated review was for a smaller Presto model.


Offline fmader

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Re: All Grain Starter Wort fail
« Reply #19 on: February 01, 2016, 10:56:33 am »
I have that Presto 23qt pressure canner.  It does get up to 15psi and works very well for me.  The Cook's Illustrated review was for a smaller Presto model.

Excellent. Canning salsa is more intriguing to me than wort storage. However, wort storage gives it more justification based on savings alone.

Ok. One more question then. I'm not going to promise that it's my last lol. Is it necessary to boil and chill the wort prior to canning? If so, does it need to be 60 minutes?
« Last Edit: February 01, 2016, 11:01:27 am by fmader »
Frank

Offline Pinto

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Re: All Grain Starter Wort fail
« Reply #20 on: February 01, 2016, 11:02:21 am »
I canned 16+ quart jars of habanero pepper mash this year with the canner.  That's a lot of hot sauce.

I have some Autoclave tape coming from Carolina.  Next time I can some wort, I'll try out the tape and post the results.


Offline yso191

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Re: All Grain Starter Wort fail
« Reply #21 on: February 01, 2016, 01:05:36 pm »
 It is not necessary to boil the wort prior to canning it is also not necessary-in fact not a good thing to chill the wort because then you'll just have to reheat it in your pressure canner.
Steve
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“Fallacies do not cease to be fallacies because they become fashions.” ― G.K. Chesterton

Offline klickitat jim

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Re: All Grain Starter Wort fail
« Reply #22 on: February 01, 2016, 01:44:35 pm »
I prefer using extra light DME. A 3 lb bag makes a bunch. Easier too. For those who dont know there is an easy way to remember how much to use. Weight in grams per volume in 100 millileters equals percentages that equate to ºplato. Times that by 4 for specific gravity. 5g per 100ml equals 5% equals 5ºP equals 1.020

I normaly half fill a 2qt jar with hot water, stir in my DME and a pinch of nutrients with a wisk, then fill to the 2000ml mark. You end up with break material that way, but just pour carefully.  If you dont want break, boil the DME and chill so it doesn't crack the jars, then fill by pouring through a coffee filter.

Offline Pinto

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Re: All Grain Starter Wort fail
« Reply #23 on: February 02, 2016, 06:45:54 am »
I use extra light DME as well.  I mix it all in a pot and heat to dissolve then fill jars.  I tried measuring out DME for each jar separately, adding water and shaking to mix and no pre boil.  But, that seemed like more work to me.