About to can some wort for starters and I had a thought...

[khannon]

Bear with me..

My normal process is to do 1/2 pint and 1 quart jars of ~1.03 wort with some yeast nutrient.

I'm not asking about this part, it has worked well for me for a few years now
I will (over)build a starter, and put ~8ml of healthy yeast slurry with ~2ml glycerin into the freezer on "deep freeze" mode. A few days before I'm ready to brew, I will pull a sample, thaw overnight, put that into a flask with 1/2 pint canned wort, let it go a day or so, add a quart jar of wort, let it go 1-2 days, pitch into my fresh brew. If I'm at my last sample(actually second to last), I will overbuild again and start over. I have maybe 6 strains that I do this with, and have been happy, but it's a bit of work.

My thought was "What would the consequences be if in my canning stage, I did larger jars(1/2gal), and only filled them to 5-6 pints, and left myself a little more time before the brew, opened the jar, pitched the ~10ml of slurry/glycerin, covered with tin foil and shook it a few times a day, then just pitched that assuming I see good signs of fermentation?" It would cut down on sanitizing the flask and result in only a jar to clean at the end(and the yeast vial).

Probably going to try a few either way, and plan to report back.
Looking to save a few bucks while being as lazy as possible.

Thoughts/suggestions?

 

[IslandLizard]

What would the consequences be if in my canning stage, I did larger jars(1/2gal), and only filled them to 5-6 pints, and left myself a little more time before the brew, opened the jar, pitched the ~10ml of slurry/glycerin,

I'm afraid the inoculation rate will be far too low to get anywhere near the growth you're aiming for.
https://www.brewunited.com/yeast_calculator.php

covered with tin foil and shook it a few times a day

If you cap the jar before you shake it, this would be comparable to the s-n-s method, giving you very viable yeast, but not that much growth. Without capping you can't really shake it.

 

[marc1]

Bear with me..

My normal process is to do 1/2 pint and 1 quart jars of ~1.03 wort with some yeast nutrient.

I'm not asking about this part, it has worked well for me for a few years now
I will (over)build a starter, and put ~8ml of healthy yeast slurry with ~2ml glycerin into the freezer on "deep freeze" mode. A few days before I'm ready to brew, I will pull a sample, thaw overnight, put that into a flask with 1/2 pint canned wort, let it go a day or so, add a quart jar of wort, let it go 1-2 days, pitch into my fresh brew. If I'm at my last sample(actually second to last), I will overbuild again and start over. I have maybe 6 strains that I do this with, and have been happy, but it's a bit of work.

My thought was "What would the consequences be if in my canning stage, I did larger jars(1/2gal), and only filled them to 5-6 pints, and left myself a little more time before the brew, opened the jar, pitched the ~10ml of slurry/glycerin, covered with tin foil and shook it a few times a day, then just pitched that assuming I see good signs of fermentation?" It would cut down on sanitizing the flask and result in only a jar to clean at the end(and the yeast vial).

Probably going to try a few either way, and plan to report back.
Looking to save a few bucks while being as lazy as possible.

Thoughts/suggestions?

There are no safe tested ways of pressure canning in half gallon jars.

https://blogs.extension.iastate.edu/answerline/2019/07/18/canning-in-half-gallon-containers/

 

[Dland]

When I used to bottle, I bottled up some fresh wort to use for next batch's starter, with the same strict sanitation protocol as bottling beer.
It always worked fine when I wanted to make a starter for one of those rare and expensive smack packs (Back in the '90's).

These days I just run continuous batches with yeast cake that is in fermentor.

Seems like there are a lot of variables one would have to keep track of with OP's proposed method. Yeast is pretty easy to feed & keep going or replace.

But if yeast starter storage is the part of brewing that interests you most, have at it, and let us know results. I prefer to put my efforts into making good beer.

 

[khannon]

There are no safe tested ways of pressure canning in half gallon jars.

https://blogs.extension.iastate.edu/answerline/2019/07/18/canning-in-half-gallon-containers/

Thank you.