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Old 08-03-2009, 05:16 PM   #11
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Originally Posted by Bosium View Post
dutch oven? isn't that when u fart and trap your swmbo under the duvet?
It's amazing how many people know this reference, yet have never heard of the cooking tool.
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Old 08-03-2009, 05:23 PM   #12
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Since I don't always need starter wort I'll either push what is left in my tubing/pump out with boiling water into the fermenter, or into a ziplock and freeze it. I like to only save light worts for my starter, since I woudn't want to use a stout to make a starter for a light beer, I tend to decant anyway but I know some color would come through.

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Old 08-03-2009, 06:17 PM   #13
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I put what's left after I whirlpool into a 2L beaker, cover and put it in the fridge. The next day I dump the clear wort off the top of the trub and freeze it.

I've been using chinese soup containers. I like the double ziplock idea better. Less freezer space.

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Old 08-04-2009, 09:51 PM   #14
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These are great ideas. How about just diverting part of the finished boil to an Erlenmeyer Flask, diluting to the appropriate gravity, putting a stopper on it and throwing it in the freezer? Then, when it is time to brew again, you just have to warm it up from freezing to pitching temp. This idea would work particularly well for me because I just use starters to condition the yeast (to give them time to adjust to the wort and synthesize sterols in preparation for fermenation), not to increase yeast counts. So I want the starter wort to be as similar to the main wort as possible, to avoid introducing off flavors when pitching the entire starter.

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Old 08-04-2009, 09:55 PM   #15
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I always have leftover wort from my MLT! This is an awesome idea!!!!

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Old 08-04-2009, 10:16 PM   #16
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Originally Posted by Bosium View Post
dutch oven? isn't that when u fart and trap your swmbo under the duvet?
Well that too. I actually did this to my now wife, then girlfriend and said, she had never heard the reference and boy was she in for a surprise
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Old 08-05-2009, 08:14 AM   #17
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Quote:
Originally Posted by ChshreCat View Post
It's amazing how many people know this reference, yet have never heard of the cooking tool.
Ah, we call that a potjie pot where I come from..
Dutch oven - Wikipedia, the free encyclopedia
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Old 08-05-2009, 09:01 PM   #18
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I keep a set of 5-6 Qt jars of wort on the shelf for starters. If there's enough left over wort after a batch I'll use it, otherwise when I run out I do a quick 1/2 mash to make some. Then I can/jar it with the pressure cooker.

It's a little bit of work from time to time, but it's great to be able to pop the lid off of some sterile wort and get the starter going w/o any effort at all.

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Old 08-06-2009, 02:28 PM   #19
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I use a small six-pack cooler and a paint strainer bag to do a teeny mash. 30 minutes is more time than you need for complete conversion with well modified malt, so it is really simple.

I don't have a huge pressure cooker or I'd can more wort... I save the canned wort for stepping slants where I need sterile wort. For those I do a 2 gal all grain batch in the oven and then use that to fill jars, then spend the afternoon running batch after batch through the pressure cooker since I can only do about 6 jars an hour.

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Old 08-06-2009, 08:34 PM   #20
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Quote:
Originally Posted by goatchze View Post
I keep a set of 5-6 Qt jars of wort on the shelf for starters. If there's enough left over wort after a batch I'll use it, otherwise when I run out I do a quick 1/2 mash to make some. Then I can/jar it with the pressure cooker.

It's a little bit of work from time to time, but it's great to be able to pop the lid off of some sterile wort and get the starter going w/o any effort at all.
Sounds like an awesome idea and won't take over the freezer or get me yelled at by SWMBO.
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