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Old 01-19-2009, 01:56 AM   #11
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Quote:
Originally Posted by Spine View Post
I was under the impression that boiling kills the botulism toxin (the part that makes you sick), so therefore IF you always boil the wort before you use it (however stored) you will kill the toxins and the wort will be safe to use.
Exactly correct. If however you want to use the wort without boiling it first (right out of your pantry) you need to can it in a pressure cooker as mentioned.

I usually just take any extra wort (soaked up in the hop bag, deadspace etc.) that I can get and freeze it, then I'll boil it and use it for starters later.

As for storing wort (this is post boil) to ferment later, there is an interesting artlicle here HyperFox - The No-Chiller Method / Using A Cube that I'm going to try at some point here.


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Old 08-20-2010, 03:35 PM   #12
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+1 on saving a quart of pre-boil wort in the freezer, for a starter (instead of DME).
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Old 08-22-2010, 04:09 PM   #13
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I do it all the time with the last runnings of my sparge, but have never tried more than a quart jar. I let it cool, freeze it and use it for starters. It must be boiled and cooled just like any other starter, but it would be a major hassle to do that with six gallons.
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