wort storage

**subwyking** · 02-21-2006, 02:56 AM

just got done brewing. had about a quart and 1/2 of wort extra. decided i would store it for future yeast starters. is there anything special i should do to preserve it? right now it is in a sanitized container, sealed up, and in the fridge. anything else i should do?

**david_42** · 02-21-2006, 07:52 AM

Should be good. Some people like to bottle the extra, that way they can open enough for a starter without risking contamination.

**subwyking** · 02-21-2006, 11:35 AM

now thats not a bad idea. thanks david.

Kaiser · 02-21-2006, 01:33 PM

When bottling wort w/o using a pressure canner, there is the concern that some nasty stuff (botulism) can grow in there because it is not acidic enough to kill them. And they are not killed by 212F wort/water. This is what keeps me from doing this until I have a pressure cooker/canner.

I simply freeze my wort in plastic bags and boil it before using it as starter or gyle.

Kai

Mindflux · 02-21-2006, 01:38 PM

Yes, please use a pressure canner/cooker and seal it up that way. Botulism would be a bad way to go.

**subwyking** · 02-21-2006, 04:38 PM

can i bake it in the oven for like 20 minutes at a high temperature? i do not have a pressure cooker.

Kaiser · 02-21-2006, 05:26 PM

Quote:

Originally Posted by subwyking

can i bake it in the oven for like 20 minutes at a high temperature? i do not have a pressure cooker.

No, because water boils at 212F under normal atmospheric pressure. The sugar in the wort will actually make it boil at a slightly higher temp, but not high enough.

As I said, freezing and boiling before use works very well for me. And if you don't take the lid off (watch out for boil-overs when boiling it with a lid), you can chill it overnight w/o worrying about geting germs into your starter.

Kai

Janx · 02-21-2006, 05:38 PM

I'd toss it if you don't have a pressure cooker. It isn't worth the worry. When you need a starter, make a fresh one with extract. Like Kai said, if you can freeze it, do that, but you'll still need to re-boil it. Wort just isn't expensive enough to hassle with IMHO.

Cheers

Kaiser · 02-21-2006, 05:45 PM

Quote:

Originally Posted by Janx

Wort just isn't expensive enough to hassle with IMHO.

I pay $10 for 3lb of DME. When I propagate yeast, I may easily use up to a galon of 1.040 wort wich is about 1lb of DME. That's why I keep the wort whenever I can (last running of the lauter, liquid left behind with the trub).

But yes, DME is the easiest to handle and store.

Kai

**subwyking** · 02-21-2006, 05:55 PM

1 lb of DME here is 4.50. im a frugal brewer and like to save money when i can. it sounds like i should invest 20 bucks and get a pressure cooker. then id be saving money in the long run.