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Pressure Canning Wort For Starters

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mikeypedersen:
Howdy all!  Sorry if this is a repeat post.

I was wondering about Pressure Canning wort to use in starters.  My girlfriend has a very large stove-top canner and I would love to start using that a couple times a year rather than make a starter every time I'm about to brew.

So my questions are:
1. What pressure level should I maintain and for how long?
2.  How full do I fill the jars?
3.  Is there anything else you need to add other than boiled wort?
4.  How long have you kept it for?

Any info would really help me out!

dbeechum:
Let's see.. standard recipe is: 15 minutes at 15 p.s.i.

I usually go up to the shoulder

I actually normally make mine from DME/yeast nutrient and water

1+ year

hokerer:

--- Quote from: mikeypedersen on January 12, 2010, 05:35:38 PM ---1. What pressure level should I maintain and for how long?

--- End quote ---
I always give it 15 minutes at 15 pounds

--- Quote ---2.  How full do I fill the jars?

--- End quote ---
I fill them to the bottom of the threads

--- Quote ---3.  Is there anything else you need to add other than boiled wort?

--- End quote ---
I haven't but some people add yeast nutrient.  Might start doing that.

--- Quote ---4.  How long have you kept it for?

--- End quote ---
Only been doing for six months or so so that's all the longer I've kept 'em

mikeypedersen:
Awesome!  Thanks for the info everyone!

yaleterrace:
i think it depends on whether you are extract or all-grain brewing.  it would be a hassle to mash just for a little wort to use as a starter, but if you are extract brewing, or don't mind using extract for a little batch of wort, i'd boil it up fresh in a little pot.  your wort, (extract or all-grain, though more so in all-grain,) has fresh nutrients and natural chemicals that yeast really get off on, and they will degrade -- even minutely -- with time, so why not boil it up fresh?

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