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Old 12-28-2012, 08:20 PM   #1
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Default To boil or not to boil. That is the question.

I'm setting up my yeast bank over the next couple of weeks. I will be making 15 or so starters to build up the various yeast strains I am going to keep on hand.

To make things more simple and less expensive I am going to make a 7 gallon batch of wort at 1.040 and can them in 1qt mason jars so I don't have to worry about making a batch it wort every time I make a starter.

My question is, is there a point in boiling it? The only plus I can see is getting a hot break would remove proteins but I don't know if there is a benefit to that.
Thanks,
Marcus

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Old 12-28-2012, 08:48 PM   #2
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You have to mix the wort properly and hot water will do that. I think you have to pressure cook the jars. I would not trust storage of that unfermented wort for more than a couple of weeks otherwise. It seems like too much fuss to me. I make starters in no time flat. Flask, water, funnel, dme, water, drop of fermcap, boil, chill, add yeast = about 30 minutes.

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Old 12-28-2012, 08:52 PM   #3
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Originally Posted by LAbrewer View Post
I think you have to pressure cook them. I would not trust storage of that unfermented wort for more than a couple of weeks otherwise. It seems like too much fuss to me. I make starters in no time flat. Beacon, water, funnel, dme, water, drop of fermcap, boil, chill, add yeast = about 30 minutes.
Perhaps I should clear up my intention. I will be boiling each jar to sterilize and protect it from spoilage. My question was after the mash should I boil in the boil kettle before putting it in jars.
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Old 12-28-2012, 11:57 PM   #4
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I used to boil the wort, then pour into sanitized jars and then boil the jars. ..... Way too much effort for what I was after.

I've changed to: 9 pints water, 16 to 20 ozs LME, boil, pour into 7 (24 ozs) mason jars, cap, seal, invert to sanitize cap. Leave to cool down and store in fridge.

Do you have space in a fridge to store 7 gallons of starter wort? If you don't boil it in a pressure cooker, you have the potential for live botulism spores to be present. It needs to be stored below 40 F to prevent botulism from reproducing and producing toxic by-products.

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Old 12-29-2012, 12:21 AM   #5
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No need to boil. Just throw wort into jars and pressure cook.

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Old 12-29-2012, 12:36 AM   #6
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No need to boil. Just throw wort into jars and pressure cook.
Thanks, that's what I was thinking but wanted someone else's opinion .
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Old 12-29-2012, 03:48 PM   #7
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Quote:
Originally Posted by Poobah58 View Post
No need to boil. Just throw wort into jars and pressure cook.
This.
I just mash out to boil kettle, which I just use as my canning bucket to fill jars from.
Then can as normal.
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Old 12-29-2012, 03:52 PM   #8
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This.
I just mash out to boil kettle, which I just use as my canning bucket to fill jars from.
Then can as normal.
Good to know. I can't wait for my preforms to get here.
Thanks
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