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Old 10-27-2011, 04:17 AM   #1
SenorWanderer
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I've been making batches of starter wort from 2row and canning it in half gallon jars. It's worked well for a while, but canning only 4 jars at a time is a hassle. I'm now brewing more frequently and in larger batch sizes so making enough wort to keep up is actually eating into my brewing schedule.

I'd like to start kegging my starter wort and I'd like to know if anyone else is doing this.

I'd mash and boil a batch of 2row to 1.035, knock out straight into a sanitized 5 gallon corny, and seal immediately. The cooling wort will start to pull a vacuum so I'll attach CO2 to avoid pulling contaminated air in. I was also thinking i could use one of those inline 1micron filters attached to a length of hose on the the gas post. Once it's cooled I'll hit it with CO2 and throw it in the keezer.

Did I miss anything? Can I keep it at room temp once pressurized? Do I need to worry about botulism? How long do you think it will keep?

 
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Old 10-27-2011, 04:25 AM   #2
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This is a truly great idea man. Treating it as a no-chill batch by dumping in the boiling wort would help sanitize to the furthest degree imo. I would only be worried about the tap, those would be hard to keep sanitized long term I would think, to the level of a starter anyways.
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Old 10-27-2011, 04:29 AM   #3
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I think room temps would be good for months but a year or so I would refrigerate it.

A sci guy needs to chime in about the botulism, I'm merely an artist
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Old 10-27-2011, 04:30 AM   #4
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I pressure can wort, about 1 gallon at a time of 1.080 wort. I do a bunch of little pint jars - so that when I need a starter I can take one out and dilute 50% with water and get my 1.040 starter wort.

I trust kegging for beer that is going to stay cold until it gets to my glass, I don't know that I would keg starter wort. I just don't trust it that much to risk future batches to a desire to shave some time. plus you are bringing other variables into play - the beer lines from which the wort will pour, the spout, the fittings.
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Old 10-27-2011, 04:32 AM   #5
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No doubt dude that your sanitation must be meticulous as said above, completely forgot about the fittings!
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Old 10-27-2011, 04:35 AM   #6
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I'd really be concerned with botulism. Not sure if wort is similar to vegetables, but if not canned properly you can have a serious problem on your hands. From what I've heard there are no real signs that food goods are infected with botulism. It however can cause very serious issue if contracted. I wouldn't do it.
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Old 10-27-2011, 04:37 AM   #7
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I guess you could keg it, keep it cold, then boil it again after you pour it.

that seems to defeat the purpose of trying to save time though.

I wonder if there is a way to freeze starter wort?
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Old 10-27-2011, 01:25 PM   #8
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I freeze second running wort frequently. I pour into mason jars, leave some headspace and thaw in the fridge a day or so before boiling. Then boil as usual in my flask.
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Old 10-27-2011, 02:21 PM   #9
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Quote:
Originally Posted by runningweird View Post
I guess you could keg it, keep it cold, then boil it again after you pour it.

that seems to defeat the purpose of trying to save time though.
If botulism toxins get into it, no amount of post-boiling will kill the toxins. Boiling would kill the spores but would not remove the resulting toxins.

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Old 10-27-2011, 02:21 PM   #10
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I love the thought as I don't own canning equipment and have been considering doing the 'wort in advance' thing for my starters as well. Sanitation on the out post would be key but could easily be managed I would think. Not sure why there is an increased risk as bugs don't crawl - and if you are going into a sanitized keg with boiling wort you are effectively sanitizing everything. Any other thoughts as I think the OP is on to something here!
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