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Old 01-14-2013, 07:54 PM   #1
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Default So who mashes their wort for their starter?

So I'm looking to grow a ton of yeast from a few smack packs and I'm debating about making a few gallons of wort to freeze or pressure can.

Anyone else doing this? I brew mainly high gravity beers so making 3-4L starters is making me burn through the DME pretty quickly. I'm just curious to see if it's more work than it's worth..

Pressure canning would allow me to make wort and just pop up a quarts every time I need to do a starter. I kind of like the idea of do it once and have enough for a few batches.

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Old 01-14-2013, 08:02 PM   #2
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Instead of stepping up your yeast you can step down your beer, and then add the remainder of the wort later. Like this:

http://woodlandbrew.blogspot.com/201...-starters.html

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Old 01-14-2013, 08:03 PM   #3
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I have 2L pitchers of wort frozen in my freezer. I just thaw, bring to a boil briefly, cool, and pour into my jug/jar/flask for the starter.

I normally don't make starter wort, though- I just drain my MLT well after I brew and then boil the runnings to 1.030 and then freeze.

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Old 01-14-2013, 08:14 PM   #4
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I've done this a couple times when making lighter beers, just make and extra gallon or so and put it in a container to use in future starters.

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Old 01-14-2013, 08:53 PM   #5
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Do it.

I started pressure canning starter wort a few months back and I really like the convenience of not having to boil and cool every time I need to get a starter going. It especially comes in handy with multi-step starters. I used DME for the first and only batch I've done, but I plan on making the next batch from grain, which will be coming up shortly as I'm down to the last few quarts. I figure about 5 lbs of grain will yield about 12 quart jars and 12 pint jars of 1.040 wort. My plan is to mash for an hour, let it cool, then transfer straight to jars and into the pressure canner. No need to boil between the mash and canning, as the pressure canning process will take care of any nasties that manage to make it that far.

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Old 01-14-2013, 09:02 PM   #6
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Do it. I bought a pressure canner and have started doing all-grain starters ('cause I'm a poor grad student ) and while it takes time to mash it, you can't beat the ease of popping open a can and pouring.

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Old 01-14-2013, 09:06 PM   #7
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I don't recommend going straight from the MLT to jars; pressure canning will leave behind a lot of hot and cold break, wasting a lot of volume... That protein looks like alien fetuses.

I recently made starters for canning with a 15 min boil following mashing usin irish moss, and cooled with an immersion chiller (also giving a dose of copper).

This left behind a very manageable amount of trub in the mason jars, leaving more for starters.

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Old 01-14-2013, 09:07 PM   #8
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Quote:
Originally Posted by WoodlandBrew View Post
Instead of stepping up your yeast you can step down your beer, and then add the remainder of the wort later. Like this:

http://woodlandbrew.blogspot.com/201...-starters.html
damn now what am I gonna do with my flask & stir plate\

i'm gonna try this on my next beer.
i'll use the two carboy procedure.

GD
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Old 01-14-2013, 09:08 PM   #9
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Quote:
Originally Posted by lockwom View Post
I don't recommend going straight from the MLT to jars; pressure canning will leave behind a lot of hot and cold break, wasting a lot of volume... That protein looks like alien fetuses.

I recently made starters for canning with a 15 min boil following mashing usin irish moss, and cooled with an immersion chiller (also giving a dose of copper).

This left behind a very manageable amount of trub in the mason jars, leaving more for starters.
Yeah, I plan to do something like this once I'm out of my current batch of jars. The alien fetuses are a bit disturbing, not that they harm anything.
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Old 01-14-2013, 09:25 PM   #10
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I've been considering this as I've some grains lying around for a bit too long and I might use them for starters. My intention is to brew a high gravity wort and freeze it in 1/2 litre freezerbags. Then when I need starter, dilute and boil/cool. One reason is that I'm about to brew a hefe and I dont want to decant a load of yeast in suspension but I also dont want to pitch aload of DME into my brew. This way starters could be pitched without decanting at high krausen(I just dont like pitching 1~2litres of DME into my 20Litre batch)

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