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Old 12-04-2011, 09:25 PM   #1
tlazaroff
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Default Canning Wort for Starters

Hi all.
I had a question in which search didn't pull any information on. I am curious about canning wort for using in starters at a later date. I know when you can fruits and such, it stays preserved for up to a year. I was wondering if there are any special steps needed to take when canning wort, or if it's done the same way.

I plan to make a large 4-gallon batch of wort for use in starters, then can it in 1-liter segments so I can make 1 to 2 liter starters at anytime during the year. I figure it saves time doing it this way.

Any insight would be great!

-Tim

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Old 12-04-2011, 09:30 PM   #2
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You need a pressure canner. Just make some 1.040 wort and can it in quart jars. It must be canned @ 15 psi for 15 minutes.

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Old 12-04-2011, 09:36 PM   #3
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You need a pressure canner. Just make some 1.040 wort and can it in quart jars. It must be canned @ 15 psi for 15 minutes.
Great, thats what I was going to do anyway. Thanks for the confirmation, and thanks for the quick reply.
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Old 12-05-2011, 12:49 AM   #4
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Basic Brewing Video recently did just this topic: Basic Brewing .

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Old 12-05-2011, 01:06 AM   #5
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Basic Brewing Video recently did just this topic: Basic Brewing .
Oh wow, I subscribe to this, and I don't remember this one. Thanks for the find.
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Old 12-07-2011, 02:51 AM   #6
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I've got canned wort from 1995, guess I could toss it out now, still looks good though.

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Old 12-07-2011, 02:59 AM   #7
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I've got canned wort from 1995, guess I could toss it out now, still looks good though.
If it's still sealed it should be good. As long it's not contaminated, yeast don't care what it tastes like.

How is it that you still have canned wort that old? Sounds like you've been slacking on the job
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Old 12-07-2011, 03:36 AM   #8
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I once had extra wort from a mash and froze it in two 1 quart mason jars. Unfortunately I didn't leave headroom and the jars cracked and I tossed them.

I used to use my pressure cooker as my brew kettle, so it wasn't possible to sterilize them that day.

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Old 12-07-2011, 01:01 PM   #9
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Quote:
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If it's still sealed it should be good. As long it's not contaminated, yeast don't care what it tastes like.

How is it that you still have canned wort that old? Sounds like you've been slacking on the job
Yes, it is definitely viable.

I'm not slacking (brewed 40 gallons last month ) just never ended up feeling the need to use it so it has been sitting in cellar all this time ignored. When I canned it I was really just doing it to try a different method, but later decided it wasn't really worth the extra effort when a small amount DME can be prepped in 10 minutes. The real reason to pursue this method would be to save money on DME, which was probably my thought at the time.

I also canned some grist at the same time, but I can not recall what I ever intended to so with it, maybe I intended to produce low gravity wort with it, dunno.
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Old 12-07-2011, 01:10 PM   #10
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Quote:
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it wasn't really worth the extra effort when a small amount DME can be prepped in 10 minutes. .
I'd like to see a DME starter be weighed out, put in a flask, water added, boiled for 10 minutes and cooled to room temperature for yeast to be pitched in 10 minutes.

I love popping off the lid of a jar of canned 1.040 wort without all the prep work, cooking and cooling when I want to make or step up a starter.

Canning Wort starters saves serious time and money if you can All Grain Wort. The convenience is amazing.
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