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Old 03-27-2008, 04:36 AM   #1
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Default Canning Wort for Yeast Starters?

Do any of you can wort for making quick starters?

If so how do you chill the wort to avoid generating DMS?

Thanks!!!

I think the problem is you can't crash chill it in the vacuum sealed canning jar w/o taking the risk of breaking the jar from thermal shock.



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Old 03-27-2008, 04:50 AM   #2
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If you are canning it there is no way to cool it quick, you have to let it cool slowly and then it is sealed until you are ready to use it.
I decant 90+% of the starter wort and the little bit that is left in the slurry is so small when compared to the 5 or 10 gallons in my batch that its not a concern.



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Old 03-27-2008, 04:55 AM   #3
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OK - I did the same thing with that last smelly starter I had two weeks ago.

BTW - I don't think it was infected, just strong smell of DMS, the Cream Stout I bottled has no off flavors as far as I could tell. It was made from a split starter.

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Old 03-27-2008, 04:56 AM   #4
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Geez were both close to 1500 posts!!!!

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Old 03-27-2008, 05:59 AM   #5
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there is nothing better than deciding to make a starter and having it on the stirplate and all the mess cleaned up in 5 minutes or less

One more post and your there

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Old 03-27-2008, 11:44 AM   #6
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I'm culturing so I wanted small 50ml quantities of wort. Initial step-ups. I've been considering using tiny ketchup bottles for this.



They have the button on the lid that pops in too.

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Old 03-27-2008, 01:08 PM   #7
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I Don't think those would work in the pressure cooker.
You could get 4 ounce mason jars, drop .8 oz DME top off with water and pressure cook for 15 minutes @15lbs

You could always use half, recap and toss in the fridge till your ready to step up again.

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Old 03-27-2008, 01:20 PM   #8
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Superior,

I want to do this pretty soon. After collecting your starter wort, what are your procedures for canning it?

Thanks

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Old 03-27-2008, 01:47 PM   #9
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Never mind, I searched and found this link.
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Old 03-27-2008, 04:10 PM   #10
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Going from memory I think it was 3.2 oz dme and fill the quart jars with water, 1/4 tsp nutrient. Cook for 15 at 15 PSI



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