Freezing wort?

[pegelow04]

I haven't tried this yet nor has anyone in my club. Has anyone had any luck freezing wort to use for a starter at a later date. If so has anyone found any advantages (other than not having to buy some extract) and/or disadvantages. Does the freezing have any adverse affects on the sugars?

 

[JonM]

Works fine. Just takes up space in the freezer. Still boil the starter wort for 10 mins or so and make sure it's at at around 1.040.

 

[whitehause]

I freeze wort all the time for starters. I do BIAB, so after mash, drain and squeeze my bag, I'll dunk the bag in a gallon or so of hot water, stir it around and drain and squeeze again. The same would hold true with a mash tun. When your done draining for your brew, just add a little more hot water, stir the hell out of it and drain into a couple tupperware containers. Boil it down a bit to concentrate it if you have to. I use small enough containers to fit in the microwave so I can defrost them, and I always re-boil them before I use it in a starter.

 

[inhousebrew]

I never though of that, probably because I don't have the space to do it. But, I have been tossing around the idea of canning some starter wort. This is off topic now but I think that boils it in the pressure cooker so you can just take it out and use it. Plus, it doesn't have to suck up space in the freezer.

 

[chuckularone]

I can wort all the time. I make my batches 1/2 a gallon too big and pull that out to a separate vessel. While the main wort is chilling, I pour the extra into mason jars and drop them in a pot to boil. By the time the I've pitched my yeast, the canned wort is ready. I label it with th SG and the date. I try to use it in less than 6 months, but have used 2 year old wort on occasion.

 

[chuckularone]

double post.