Has anyone ever just made wort, froze it, and thawed it out for later use? If so how long would it keep and how well did it do when used in recipes?
People generally for this for starters or for natural carbonation.
See Kaiser's posthttp://www.homebrewtalk.com/showthread.php?t=18806
I had some extra wort from extra sparge run-off. I boiled it down to ~1.040, bottled it, refrigerated for a month or so, and recently used it for a starter. Worked well. You could easily freeze it, just don't bottle it first