pernox
Well-Known Member
Not being an expert, it was also my impression that wort needed to be pressure canned prior to long term storage. Freezing would probably work for a few months, and refrigeration for a week or two.
I routinely can wort for starters. I try to make it pretty concentrated (1.070 or so) so I can use smaller mason jars/more per batch.
When I make the starter I put a pint of water in my starter flask, boil to sterilize, cool and add the canned wort. Pitch and go.
I don't particularly do it to save money. I do it because I want to keep complete control of my beer. Well, and because if I wanted to do it the easy way, I'd just go buy some beer.
L
That's a great idea to save space. So a pint of water and a pint of 1.070 wort gets you to what, 1.035?