Yeast starter wort storage

BigBam · Jan 14, 2009

quick question...when you pressure cook starter wort in the canning jars:

1. do you store that in the fridge or is it ok on the shelf at room temperature?

2. what is the shelf life?

i have no experience with canning, so i am not quite sure about that.

thanks guys!

BAM

raceskier · Jan 14, 2009

Properly canned (sterilized), there should be no need to refrigerate. I made up 6 gallons (24 quarts), but brewing twice per month and using 2 quarts per starter, I've used it all up in 6 months. The ROT for fruit and veggies is 1 year for retaining taste.

Hint: Before you use the pressure cooker, read the directions!

babalu87 · Jan 14, 2009

I had some I forgot about in the basement.

I dumped it, but it was 10 years old and still smelled fine.

Once you pressure cook PROPERLY its VERY stable

fratermus · Jan 15, 2009

Room temp, as the others note. Pressure canning is a super way to prep starter ahead of time, and also makes it easy to sterilize gear for yeast ranching, etc. I love my canner.

Moonshae · Jan 15, 2009

Why not just boil some DME when you're making a starter? Seems like a waste of time, space, and energy to can wort.

fratermus · Jan 16, 2009

* It is time-efficient to do a huge batch of starter at once. Do it once and Measure once and have many pints/quarts of starter ready at a moment's notice.

* no boilovers

* canned starter is *sterile* not sanitized

* canned starter is at pitchable room temp

raceskier · Jan 16, 2009

Yeah, I added up the time it took to boil up some DME, cool it etc. versus brewing and canning a large batch and it became obvious, it was a huge time saver.

Shay · Jan 17, 2009

raceskier said:
it was a huge time saver.

And a big cost savings too.

B-Dub · Jan 17, 2009

Just canned up 8000mls of wort. I can not tell you how nice it is to have all this done at once. Super easy to, weigh the dme in the jar, add water, cap and cook.

Yeast starter wort storage

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