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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Best method for saving wort to be used as a starter?
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Old 10-21-2008, 11:59 AM   #1
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Default Best method for saving wort to be used as a starter?

I'm going to be brewing a recipe this friday and will end up with about half a gallon of excess wort that I'd like to save for yeast starters.

Whats the best method for storing it?


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Old 10-21-2008, 12:11 PM   #2
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Hey In the general techniques forum there a sticky about washing yeast. Many brewers do this and store their yeast for a long time. Need to use a starter to wake the yeast back up. I have done this method but prefer to save the slurry unwashed. I sanitize pint mason jars, shake up the trub and pour into the jars to be stored in the keezer. If I use w/in a few weeks I don't even use a starter but if I keep it longer, I will use a starter. I use a single yeast culture for 5-8 batches of beer. It's easy and less work than washing the yeast. Charlie


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Old 10-21-2008, 12:34 PM   #3
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I just started doing this. All I did was run the last half gallon off into a sanitized orange juice jug and stuck it in the fridge. The starters are doing their job.

The only thing I'm not sure of is how long wort will stay in the fridge before it's not worth using in a starter.
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Old 10-21-2008, 09:52 PM   #4
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I just started doing this. All I did was run the last half gallon off into a sanitized orange juice jug and stuck it in the fridge. The starters are doing their job.

The only thing I'm not sure of is how long wort will stay in the fridge before it's not worth using in a starter.
From my own experience, if you wait longer than a month, month and a week, you're looking at skanky wort.
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Old 10-21-2008, 10:13 PM   #5
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I crushed up Campden tablets, 1 per gallon, and tossed them into my wort. The Campden is a preservative used for stabilizing wine, and it will simply boil off as SO2 when you boil the wort for the starter.
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Old 10-21-2008, 10:26 PM   #6
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Not sure if it's "THE BEST" but What I do...
Scoop some boiling wort into a mason jar...clean mason jar...JUST BEFORE I add the first hops...and cap imediately...it seals up tight when it cools...and I've kept them in the fridge for months.
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Old 10-21-2008, 11:00 PM   #7
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Quote:
Originally Posted by BigKahuna View Post
Not sure if it's "THE BEST" but What I do...
Scoop some boiling wort into a mason jar...clean mason jar...JUST BEFORE I add the first hops...and cap imediately...it seals up tight when it cools...and I've kept them in the fridge for months.
Shoot, I just take the extra runoff from my MLT and put it into 1/2 or 1 gallon growlers.
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Old 10-21-2008, 11:04 PM   #8
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i recently had about a gallon of 1.030+ extra wort, boiled on my stove for about 20 min with some old chinook hops I had in the freezer, filtered into sanitized canning jars (1/2 gallon ones that a local brewpub uses as growlers) and let sit in the sink overnight until the lid sealed...then threw in the fridge.
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Old 10-22-2008, 12:46 AM   #9
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CAUTION Boiling is not enough, you really need to pressure can. Wort pH is not acidic enough, and the chance of developing a Clostridium Botulinum infection (botulism) is non-trivial.
Remember, your life is at stake on this.


Ref: Canning Wort

Edit Important........
Read this: NJDHSS, Communicable Disease Service: Foodborne botulism
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Old 10-22-2008, 12:49 AM   #10
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Quote:
Originally Posted by WBC View Post
CAUTION Boiling is not enough, you really need to pressure can. Wort pH is not acidic enough, and the chance of developing a Clostridium Botulinum infection (botulism) is non-trivial.
Remember, your life is at stake on this.


Ref: Canning Wort
There you have it.
Sounds like I may not be doing the proper thing.

I do store in the fridge!...does anyone know if you'd notice a botulism smell?
(I know...it's what you'd call a leading question)


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