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Home Brew Forums > Home Brewing Beer > General Techniques > Canning Wort for Yeast Starters?
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Old 03-27-2008, 05:17 PM   #11
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Originally Posted by SuperiorBrew
Going from memory I think it was 3.2 oz dme and fill the quart jars with water, 1/4 tsp nutrient. Cook for 15 at 15 PSI

Actually I was just thinking about making a simple mash with 2 row pale and sparging for a yield of around 3 gallons of 1.040-1.045, then can the wort.

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Old 03-27-2008, 05:53 PM   #12
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I did the Papazian method for a while, and it worked really well. Boil up a bunch of 1040 wort, put in a minute bit of hops just to help inhibit some buggers from growing, then bottle in pre-warmed, sanitized 12 & 22oz bottles.

Worked like a charm for ~10 starters.
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Old 03-27-2008, 06:04 PM   #13
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Originally Posted by SuperiorBrew
I Don't think those would work in the pressure cooker.
You could get 4 ounce mason jars, drop .8 oz DME top off with water and pressure cook for 15 minutes @15lbs

You could always use half, recap and toss in the fridge till your ready to step up again.

I thought of using those. I have a dozen or two on hand. I've been collecting the little bottles and about 6 different strains.

I guess I could use them for passing out cultures or mini-starters to my HB pals.

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