Home Brew Forums > Home Brewing Beer > General Techniques > Canning Wort for Starters
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Old 07-05-2012, 06:07 AM   #81
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Wow, sounds like a can-a-thon! Good job, I bet that keeps you in starters for a good long time.


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Old 07-05-2012, 12:52 PM   #82
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I am not sure about canning the last several jars of the starter wort due to the amount of hotbreak each jar conatins. Is there enough yeast food in jars with this much hotbreak?


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Old 07-05-2012, 03:56 PM   #83
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Sheesh, that looks more like a jar of trub than wort. I'd probably dump it.
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Old 07-05-2012, 04:18 PM   #84
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This is what the jar looks like 16 hours later. Is it worth saving?
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Old 07-05-2012, 04:38 PM   #85
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Quote:
Originally Posted by msa8967 View Post
This is what the jar looks like 16 hours later. Is it worth saving?
That looks about right. You're good.
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Old 07-24-2012, 08:03 PM   #86
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I have a brew buddy that wants to get into canning starter wort and I came up with the question. Will it matter what type of base malt we use to make the starter wort? Can we mix 2-row, pilsen, pale malt, wheat and/or vienna depending on what we having laying around that might be needed to be used up?
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Old 07-24-2012, 08:25 PM   #87
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Any base malt will work just fine.
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Old 07-24-2012, 08:54 PM   #88
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Any base malt will work just fine.
So any mixture of these would also be fine?
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Old 07-24-2012, 10:44 PM   #89
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Quote:
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So any mixture of these would also be fine?
IMO, yes. I might not use wheat unless it's a wheat beer, otherwise sny mix of base to make 1.040 wort is fine. A starter is too small to affect outcome of the beer, unless it's infected.
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Old 07-25-2012, 01:10 AM   #90
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I agree with this, though I have no specific sources to cite. All you're trying to do is make a (mostly) maltose solution, the specific kilning and other processing done to the various base malts really only tweaks the secondary compounds that provide character to the beer, and you obviously don't care about that. Of course, don't go sticking any crystal or roast malts in there, but I'm sure you won't be.


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