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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > storing wort
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Old 03-22-2011, 02:18 AM   #1
barefoot_trashko
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Default storing wort

I'm in China and I've posted a bit about some questions I have regarding doing a priming solution and a yeast starter. I have no DME or LME, just grain. I'm wondering about doing a small mash to have some wort for finishing (priming) our first batch in a couple weeks and starting our next batch (yeast starter).

If I use 2 lbs of grain do I use the same water/grain ratios as our original batch?

Also wondering about storing unused wort. Anyone have experience with that? Thanks!

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Old 03-22-2011, 02:59 AM   #2
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You should design your starter wort to be ~ 1.040 (if you have a yeast vial or propagator). Water to grain ratio is relatively unimportant as long as you aim for the 1.040 OG. You also don't have to boil as long as you would for your beer. You can boil for about 15 minutes to kill any wild yeasties/bacteria and call it good. Remember, you can make your starter, let it get rolling for 24 hours, chill it, decant the liquid off, shake and pitch. Bottom line is, your don't have to add the entire contents of the starter to your final wort.

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Old 03-22-2011, 03:05 AM   #3
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how about canning it? that way you could also store whatever wort you had and dilute with sterilized water when you want a starter regardless of gravity.

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Old 03-22-2011, 03:12 AM   #4
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Originally Posted by jtakacs View Post
how about canning it? that way you could also store whatever wort you had and dilute with sterilized water when you want a starter regardless of gravity.
+1

If you don't have the resources to can, consider bottling it. Just sanitize the bottle, put the wort in and cap it. Just throw it in the fridge and break it out when you need it. Jamil uses this technique.
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Old 03-22-2011, 03:20 AM   #5
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I was going to ask this question. Can you make a stronger mixture of sugar and just add water (less fridge room).

Thanks

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Old 03-22-2011, 03:29 AM   #6
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basic table/corn sugar? I would advise against that...

Remember, your yeast need to be able to metabolize more complex sugars. You want them to get started on something that has those more complex sugars (using wort).

You CAN produce a stronger wort (1040 +) to make a starter intended for storing but you'll want to add boiled (sterilized) water to reduce the OG to ~ 1040 before pitching the yeast into the starter.

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Old 03-22-2011, 03:48 AM   #7
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Just to address some serious safety concerns here. If you are going to can/bottle unfermented wort, then it need to stay in the fridge if you are keeping it for more than a few weeks. Botulism is not fun for anyone, and I would not want to be part of those responsible.

I am not saying not to can starter wort, I do for almost every starter. I just want everyone to stay safe.

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Old 03-22-2011, 04:18 AM   #8
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Quote:
Originally Posted by ThePearsonFam
You should design your starter wort to be ~ 1.040 (if you have a yeast vial or propagator). Water to grain ratio is relatively unimportant as long as you aim for the 1.040 OG. You also don't have to boil as long as you would for your beer. You can boil for about 15 minutes to kill any wild yeasties/bacteria and call it good. Remember, you can make your starter, let it get rolling for 24 hours, chill it, decant the liquid off, shake and pitch. Bottom line is, your don't have to add the entire contents of the starter to your final wort.
Boiling for 15min sounds good. What about mashing? Still need typical mash/sparge time?
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Old 03-22-2011, 04:20 AM   #9
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Quote:
Originally Posted by ThePearsonFam

+1

If you don't have the resources to can, consider bottling it. Just sanitize the bottle, put the wort in and cap it. Just throw it in the fridge and break it out when you need it. Jamil uses this technique.
Glass or plastic bottles.
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Old 03-22-2011, 05:44 AM   #10
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Doesn't matter what kind of bottle, you just want it to have a good seal.

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