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I put approximately 190g lme with about 800ml water. Some better measured than others. At 1.095 I'd need to about 1.3qt to get down to 1.040. I was trying as close as possible to get a 2l starter this gets me pretty close. Had I measured better if be a lot closer.I have seen quite a few people doing this, and I can my own fruit preserves, so I understand the process.
1. How much RO water do you add to 1qt of 1.095 wort in order to make it a yeast starter? I see several references to 1.040 starters. I imagine this makes your yeast starter 2 qts?
2. How large of a batch are you brewing with a yeast starter of that size?
3. How long are you able to keep sterilized wort at room temp, or do you keep these in the back of the refrigerator until ready to use?
Awesome post, thank you for the info!
View attachment 605883
SWMBO still on board with the "hobby."
I typically Brew 10g batches. Depending on the Brew I do a 2l or a 4l starter.
Since these are pressure canned at 15psi they are completely sterile and sealed. I should be able to keep these at room temperature for a year or two. If you don't pressure can at 15psi you can't trust them for long. I honestly have been thinking about doing this for a very long time, and wouldn't even attempt it without a pressure canner. Wort is a perfect medium for botchulism.