Canning Wort - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > DIY Projects > Canning Wort

Reply
 
Thread Tools
Old 10-13-2013, 09:31 PM   #1
TipsySaint
 
TipsySaint's Avatar
Recipes 
 
Feb 2010
Portland, Maine
Posts: 441
Liked 17 Times on 16 Posts



So i'm a bit on the lazy side when it comes to making wort for starters and other brew related projects. So i got myself some 1 quart canning jars and boiled up 3 gallons of wort and canned it.

Has anyone else ever tried this?

How'd it work out?

How long can you keep the wort before the the sugar falls out of solution?

As long as it doesn't get infected, what other things could make it go bad?
__________________
Primary -Cider
Secondary -
Bottled - Needlemead (Aug '14) Flanders Red (Aug '13), Flanders Red (Aug '14)
Kegged -White IPA w/Galaxy dry hop, Belgian Wit, Brown Chai Ale

 
Reply With Quote
Old 10-13-2013, 10:21 PM   #2
JoppaFarms
 
JoppaFarms's Avatar
Recipes 
 
Dec 2012
, Texas
Posts: 382
Liked 31 Times on 23 Posts


Did you pressure can, or just boil can?

If you boil canned you have basically created a perfect environment for the bacteria that produces the botulinum toxin (anaerobic environment high in sugars, low in acidity). Simple boiling doesn't get hot enough to kill this bacteria. Its generally accepted that it has to get to around 235-250 to ensure you've killed anything nasty like that. Thats why you have to have a pressure canner to preserve things like meats, which are low acidity, vice pickling or making preserves, where some form of acid is added.

 
Reply With Quote
Old 10-13-2013, 10:43 PM   #3
thadius856
HBT_LIFETIMESUPPORTER.png
 
thadius856's Avatar
Recipes 
 
Dec 2012
Marysville
Posts: 2,273
Liked 731 Times on 262 Posts


Yeah, I've tried this. I can starter wort in 11 gallon batches.

Be sure to can in a pressure canner at 15 psi for 15 minutes. Otherwise, you're begging for botulism. A boiling water bath canning is not sufficient to prevent botulism.

I have a jar that's over 6 months old. Looks the same as the day it was canned. The proteins fall out after a few hours and clump up, but the yeast eat it anyway. Give the jar a little shake before opening.

I'll see if I can dig up my writeup from earlier in the year.
__________________
Was this post helpful? Don't forget to click 'Like'!

Thadius Miller, Project Manager -> RaspberryPints

Before you build a keezer, look at this!
Chest Freezer Spec Sheets and Layout Drawings (15 models and counting)

 
Reply With Quote
Old 10-13-2013, 10:46 PM   #4
Misplaced_Canuck
HBT_LIFETIMESUPPORTER.png
 
Misplaced_Canuck's Avatar
Recipes 
 
Jan 2011
NE Columbia SC - Formerly, Montreal Canada
Posts: 2,887
Liked 166 Times on 134 Posts


Check out my homebrewed way of doing it. In shirt, 20 mins @ 15PSI.

MC
__________________
Quote:
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

 
Reply With Quote
Old 10-13-2013, 10:46 PM   #5
thadius856
HBT_LIFETIMESUPPORTER.png
 
thadius856's Avatar
Recipes 
 
Dec 2012
Marysville
Posts: 2,273
Liked 731 Times on 262 Posts


Found it. Here ya go:

http://www.homebrewtalk.com/f13/cann...ml#post4958658
__________________
Was this post helpful? Don't forget to click 'Like'!

Thadius Miller, Project Manager -> RaspberryPints

Before you build a keezer, look at this!
Chest Freezer Spec Sheets and Layout Drawings (15 models and counting)

 
Reply With Quote
Old 10-13-2013, 10:57 PM   #6
TipsySaint
 
TipsySaint's Avatar
Recipes 
 
Feb 2010
Portland, Maine
Posts: 441
Liked 17 Times on 16 Posts


Ya I did 20 min 15 15 psi
__________________
Primary -Cider
Secondary -
Bottled - Needlemead (Aug '14) Flanders Red (Aug '13), Flanders Red (Aug '14)
Kegged -White IPA w/Galaxy dry hop, Belgian Wit, Brown Chai Ale

 
Reply With Quote
Old 10-13-2013, 11:42 PM   #7
JoppaFarms
 
JoppaFarms's Avatar
Recipes 
 
Dec 2012
, Texas
Posts: 382
Liked 31 Times on 23 Posts


Quote:
Originally Posted by TipsySaint View Post
Ya I did 20 min 15 15 psi
Ok good! I don't have a pressure canner yet but made the mistake with the boiling method the first time. Fortunately I read about botulism before trying to use it. Unfortunately I had to ditch 10 lbs of Prickly Pear fruit that I had canned.

 
Reply With Quote
Old 10-13-2013, 11:51 PM   #8
TipsySaint
 
TipsySaint's Avatar
Recipes 
 
Feb 2010
Portland, Maine
Posts: 441
Liked 17 Times on 16 Posts


wow that sucks! You know you can most likely take the lids off, put on new lids and process something like that and it should be find.
__________________
Primary -Cider
Secondary -
Bottled - Needlemead (Aug '14) Flanders Red (Aug '13), Flanders Red (Aug '14)
Kegged -White IPA w/Galaxy dry hop, Belgian Wit, Brown Chai Ale

 
Reply With Quote
Old 10-14-2013, 12:01 AM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,736
Liked 8012 Times on 5599 Posts


Quote:
Originally Posted by TipsySaint View Post
wow that sucks! You know you can most likely take the lids off, put on new lids and process something like that and it should be find.
No, not safely! Once something is canned, and set at room temperature, the botulism spores would grow wildly and then it would be too late. The food (or wort) should be dumped if it's not canned and sealed properly the very first time.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 10-14-2013, 12:10 AM   #10
ResumeMan
HBT_SUPPORTER.png
 
ResumeMan's Avatar
Recipes 
 
Nov 2011
Oakland, CA
Posts: 480
Liked 28 Times on 27 Posts


Are you sure Yooper? I was under the impression that the botulin toxin got denatured at high heat. The issue with the canned starters being that once the canning was over (successfully or unsuccessfully) it never got heated again, just propagated and pitched.

Perhaps I'm mistaken but I thought that was what I read when I was researching this to start the canning process.
__________________
I am not drunk! I am by nature a loud, friendly, clumsy person!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
canning left over wort ntbritton Fermentation & Yeast 36 08-29-2013 12:37 AM
Canning Wort emmdeeess Fermentation & Yeast 3 05-11-2010 07:40 PM
Canning Starter Wort joety Fermentation & Yeast 17 11-16-2009 06:04 AM
Canning Wort Blindguardian Beginners Beer Brewing Forum 5 08-26-2009 02:19 AM
Pressure Canning Wort - is this right? Griffsta General Beer Discussion 2 06-13-2009 12:54 PM


Forum Jump