schupaul

Recipes 

I am starting a yeast bank and just lack the pressure cooker. However, this is only thing that I would ever use it for. I was looking and ran across this:

Do you think something like this would be an alternative?

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__________________________________________________ __________
On Deck: SN Celebration, Kona Coffee Porter, Founders Breakfast Stout, Russian Imperial Stout similar to Ten Fidy, Texas Apricot Wheat, Cenntenial Blonde
Fermenting 1:
Fermenting 2:
Conditioning 1:
Conditioning 2:
Conditioning 3:
Kegged 1: Pumpkin Ale
Kegged 2: Pumpkin Ale
Kegged 3: Apfelwein
Kegged 4: Oktoberfest
Kegged 5: Belgian White
Kegged 6: Air
Kegged 7: Air

Revvy

Recipes 

Linky no worky...

But if it's the "autoclave in a microwave" product, someone started a thread asking the same thing last year, and noone answered, because no one had used it....

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remilard

Recipes 

According to the reviews you can use any brand of baby bottle in those which is a clear indication that it is not reaching 250 degrees and is not in fact sterilizing.

Moreover, they say that contents will remain sterile if you keep the thing covered for 24 hours. If they were actually sterile, they would remain so forever.

I assume it is killing everything but spores (which boiling would do) and assuming that spores won't survive digestion. Since you aren't digesting your plates and slants but rather incubating them, you need actual sterilization and the destruction of spores.

If you absolutely do not want to buy a pressure cooker, google "tyndallization".

conpewter

Recipes 

I'd also think that it is only steaming everything at boiling temp. I really don't think that plastic like that can hold the pressure needed for 250* like a pressure cooker.

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"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

conpewter

Recipes 

I know that botulism spores can withstand boiling, but since I'm immediately freezing the yeast in an acidic environment I'm not worried about that.

Are there spores that can withstand boiling that can infect a beer? I know there are very few things that can even live in beer.

Is autoclaving really necessary?

__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

schupaul

Recipes 

Went ahead and just got a pressure cooker. Really dont want to chance it.

__________________
__________________________________________________ __________
On Deck: SN Celebration, Kona Coffee Porter, Founders Breakfast Stout, Russian Imperial Stout similar to Ten Fidy, Texas Apricot Wheat, Cenntenial Blonde
Fermenting 1:
Fermenting 2:
Conditioning 1:
Conditioning 2:
Conditioning 3:
Kegged 1: Pumpkin Ale
Kegged 2: Pumpkin Ale
Kegged 3: Apfelwein
Kegged 4: Oktoberfest
Kegged 5: Belgian White
Kegged 6: Air
Kegged 7: Air

alpo

Recipes 

yeah, just get a canning pressure cooker. There's lots of other stuff you can do with it too. I just made a big batch of starter wort and canned it in a bunch of pint jars, so I don't have to make it every time.

schupaul

Recipes 

How long will this starter wort last canned like that. Do you have refrigerate it or use it just like any other canned good. I may be interested in this one.

__________________
__________________________________________________ __________
On Deck: SN Celebration, Kona Coffee Porter, Founders Breakfast Stout, Russian Imperial Stout similar to Ten Fidy, Texas Apricot Wheat, Cenntenial Blonde
Fermenting 1:
Fermenting 2:
Conditioning 1:
Conditioning 2:
Conditioning 3:
Kegged 1: Pumpkin Ale
Kegged 2: Pumpkin Ale
Kegged 3: Apfelwein
Kegged 4: Oktoberfest
Kegged 5: Belgian White
Kegged 6: Air
Kegged 7: Air

fratermus

Recipes 

Canned wort can be stored at room temp like any other canned item. It will remain sterile until the seal is breached (e.g., opened, rusts out, jar cracks).

I supposed after a Very Long Time the wort could start to degrade chemically, but I haven't seen anyone put a number-of-years figure on that. I do a standard freshness rotation and I think the oldest I've used was 4mos or so.

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Adequate Mousetrap brewhouse

Batch history | yeast slants | Suspending yeast

raceskier

Recipes 

Pressure cookers start pretty cheap: Manttra Aluminum Pressure Cooker - 4 qt. (24101) : Target

Even though boiling kills "most" of the beasties, If your starting from slants that will be stored, they will propogate. I cycle through my canned wort in less than 6 months as well. FDA Has a ROT of 1 year for canned fruits and vegetables, but that is more for flavor than safety.

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Primary: , Boddington's Clone, Mirror Pond w/Marris Otter
Secondary:
Bottled: Fullers ESB Clone
Kegged: Mirror Pond Clone
Drinking: BM's Kona Fire Rock, Dead Guy Clone, Alaskan Amber Alt Clone, Firestone DBA Clone, Magnum/Crystal IPA
Next up: Burton IPA