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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Canning Malt Extract
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Old 02-04-2011, 07:29 PM   #11
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I don't agree that you can do this with a water bath canner. That's only for acidic foods. You need to use a pressure canner with low acid foods. You're encouraging botulism if you don't use a pressure canner!
I agree. Boiling wort at 212 degrees will not kill botulism. It needs to be at 250 degrees for a minimum of 3 minutes to kill it. Only a pressure cooker will kill off those nasties. If you plan to use it fairly soon you'd probably be ok but for long term storage boiling is just too dangerous.

That being said I guess you could pre-make wort with the liquid extract and water at a specific ratio to a specific gravity, pressure cook it and add it as a supplement to a partial mash, but I've never tried it. When I make a starter I use 500g dme to 5000ml water which equals 1.040 and fits conveniently in 7 quart jars.

Anyway, I know it seems like i'm headed down paranoia road but the worst home brewer is a dead home brewer

Good luck!
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Old 02-04-2011, 07:46 PM   #12
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I agree. Boiling wort at 212 degrees will not kill botulism. It needs to be at 250 degrees for a minimum of 3 minutes to kill it. Only a pressure cooker will kill off those nasties. If you plan to use it fairly soon you'd probably be ok but for long term storage boiling is just too dangerous.

That being said I guess you could pre-make wort with the liquid extract and water at a specific ratio to a specific gravity, pressure cook it and add it as a supplement to a partial mash, but I've never tried it. When I make a starter I use 500g dme to 5000ml water which equals 1.040 and fits conveniently in 7 quart jars.

Anyway, I know it seems like i'm headed down paranoia road but the worst home brewer is a dead home brewer

Good luck!
Alright then, back to the pressure canner it is. (Although I thought beer/wort/ or the malt concentrate I ultimately plan on canning is acidic is it not?) I thought botulism was primarily a concern for anyone canning something with meat. But better safe than sorry I suppose. If I've got the equipment why not use it I guess...
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Old 02-04-2011, 08:01 PM   #13
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I thought that too shazter and actually I did a couple boiled starters. That is until a friend (who's not a brewer) told me that it was a bad idea. I didn't think it was a big deal until i reviewed the pressure cooker manual. It mentioned that any non-acidic food must be cooked at 15lbs pressure for 3 minutes (I do 20) at 350 degrees. Unfortunately wort is not acidic.

The good news is (as you probably already know) pressure cooking is pretty straight forward. Plus, if you eventually use it for starters, it's really nice to have several room temperature jars ready to go. It's very convenient!

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Old 02-04-2011, 08:20 PM   #14
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I thought that too shazter and actually I did a couple boiled starters. That is until a friend (who's not a brewer) told me that it was a bad idea. I didn't think it was a big deal until i reviewed the pressure cooker manual. It mentioned that any non-acidic food must be cooked at 15lbs pressure for 3 minutes (I do 20) at 350 degrees. Unfortunately wort is not acidic.

The good news is (as you probably already know) pressure cooking is pretty straight forward. Plus, if you eventually use it for starters, it's really nice to have several room temperature jars ready to go. It's very convenient!
Primarily not for starters (at least not yet anyway). I just want to be able to break down 25Kg of malt extract/concentrate to make it more 1-manageable 2-storage friendly (w/o filling my fridge). I've been using kits for the last few months after not having brewed for some years, but I used to bulk buy a semi-decent diastatic bucket-o-malt that I could tweak with other malts or use with kits to replace the sugar required. I just want to re-pack it to make it more convenient to use.
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Old 02-04-2011, 08:28 PM   #15
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Primarily not for starters (at least not yet anyway). I just want to be able to break down 25Kg of malt extract/concentrate to make it more 1-manageable 2-storage friendly (w/o filling my fridge). I've been using kits for the last few months after not having brewed for some years, but I used to bulk buy a semi-decent diastatic bucket-o-malt that I could tweak with other malts or use with kits to replace the sugar required. I just want to re-pack it to make it more convenient to use.
I assume you don't have freezer space? My preference would be to freeze it in single batch sized containers if at all possible.

Otherwise pressure canning is the only alternative I can think of.
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Old 02-04-2011, 09:34 PM   #16
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I'm going to scoundrel's house to steal some starters.

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Old 02-04-2011, 10:02 PM   #17
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I assume you don't have freezer space? My preference would be to freeze it in single batch sized containers if at all possible.

Otherwise pressure canning is the only alternative I can think of.
First of all, freezing isn't the best option. Micro-nasties can still survive the freezing. This is especially bad if you are using these starters to re-culture from a yeast bank. It gives the micro-nasties a better chance at taking over. Also it takes up space in the freezer that could be better utilized (yeast bank ). Lastly, freezing just means you have to thaw, which doesn't really save any time/steps compared to making single starters.

If he's got the tools for PRESSURE canning, then canning is the best option. You literally take a jar off the shelf, pop it open, flame or spray the rim and you are done.

And with that, my jars of starter wort for the year or more
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