Originally Posted by godofcheese
The wort is a nice place for bacteria to live at this point. You have any bacteria that was on the grain in there due to the fact that you haven't boiled it yet.
What I would do is go ahead and run your boil and such, and then look into the no-chill method. This would allow you to store a good bit, and possibly even freeze it at that point.
Now, if you have access to some hardcore freezers, you could probably freeze your wort pre-boil without a problem. I have played with a few -80C freezers at my wifes office and you could get something frozen solid in a hurry with one of those.
I have a deep freezer that works very very quickly. One gallon water jugs freeze very quickly. I regularly pump the wort directly into my 15 gallon fermenter and crash chill before aerating and pitching, I have even left it for a week at near freezing without any issues. Which gave rise to today's inquiry.
I agree that the bacteria issue MIGHT be a problem for longer term storage but I could add some sulfite to the wort, which should take care of the nasties. I wonder if boiling would drive off that sulfite. I could use a vacuum pump to take out all the O2.