snccoulter
Well-Known Member
The back story.
I boiled up some wort a few weeks ago so I would have some ready to when i was ready to get my started going. It was a good time and I even made a yeast starter for the kicks of it. Everything went well with the initial starter. I took the rest of the wort and caned it. Yes I did place it in the pressure cooked and let it sit for about 60 min. Figured nothing would live after an hour at about 10 lbs. The wort chilled overnight in the pressure cooker. The little pop tops were sucked in and I have a good seal. I actually had to pry the tops off when I poured the wort in the 1 liter beaker it was THICK I mean thick I had to boil up some water to thin it out enough for the stir bar to actually turn it at a decent revolution. The was no off smells or anything. What do you think..
I boiled up some wort a few weeks ago so I would have some ready to when i was ready to get my started going. It was a good time and I even made a yeast starter for the kicks of it. Everything went well with the initial starter. I took the rest of the wort and caned it. Yes I did place it in the pressure cooked and let it sit for about 60 min. Figured nothing would live after an hour at about 10 lbs. The wort chilled overnight in the pressure cooker. The little pop tops were sucked in and I have a good seal. I actually had to pry the tops off when I poured the wort in the 1 liter beaker it was THICK I mean thick I had to boil up some water to thin it out enough for the stir bar to actually turn it at a decent revolution. The was no off smells or anything. What do you think..