jdd12364

Recipes 

I am looking to make up some 1 qt. wort for starters & plan on freezing them , what containers do people use to freeze & store wort in ? I have heard of using freezer bags but am curious to other options .

edecambra

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The past two batches I have frozen in the gallon freezer bags, as they only hold a liter of liquid or so. This is a great idea if you do all grain already, just rinse your grains one more time and you will get some low grav wort, free starter wort!

It takes a while to freeze, much longer than water though, so just be patient but it works great.

ACESFULL

Recipes 

I assume there are no issues doing this?? All of the important enzymes are still going to remain and give the yeast enough food to munch on??

barrooze

Recipes 

How do you defrost it? Leave on the counter or stick in the microwave?

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Kegged: Imperial Red Ale (Notty), Witbier v1 (Brett blend), Witbier v2 Primary: None Souring: Wild Texan, Sour Blonde On Deck: Can't decide! On the Horizon: a bunch Updated: 2013/05/06 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale

hopsalot

Recipes 

I have read you need to add glycerine to the yeast if you are going to freeze

__________________
In Illa Brettanomyces Nos Fides

http://bjsbrewery.blogspot.com/

hopsalot

Recipes 

__________________
In Illa Brettanomyces Nos Fides

http://bjsbrewery.blogspot.com/

postalbunny

Recipes 

I think he was just refer to freezing wort... Not yeast starters themselves, no?

barrooze

Recipes 

That's what I understood. Just the starter wort.

__________________
Kegged: Imperial Red Ale (Notty), Witbier v1 (Brett blend), Witbier v2 Primary: None Souring: Wild Texan, Sour Blonde On Deck: Can't decide! On the Horizon: a bunch Updated: 2013/05/06 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale

ACESFULL

Recipes 

Right just the wort to be used for starters.

edecambra

Recipes 

Yeah freezing the wort is ok but the yeast will explode unless you treat it with glycerin, just make some slants if you want to keep it long term.

As far as thawing out the frozen wort, just put the bag in the sink. They take longer to freeze due to lower freezing point, and thaw faster. What Ive found is that when you start to thaw it, the sugar melts fast and the water stays frozen longer, usually with the break material.

What I do is take the ice chunks out of the thawed malt sugar, and just dillute to the appropriate grav. for your starter application. Way cheaper than DME (considering it's mostly free if you have a decent gravity beer 1.060 or higher worth of grains, there is usually enough sugar to give it one more good rinsing.) You don't have to worry about tannin extraction or other fears for extended sparging. I have also just poured cool water over the grains, to rinse them more. One extra gallon is all you are looking to get.

sorry if i'm rambling here, but I just really believe in this, mostly because I'm cheap and it is stupid easy.