2 month old unused yeast starter wort. Is it safe to boil again and reuse?

[msa8967]

I have 3 gallons of starter wort that I did not get to use 2 months ago. These are in gallon size glass jars and have been keep cold. If I boil the starter wort again for 15-20 minutes would it be safe to use to make an actual yeast starter with? Normally I would have used this starter wort right away but life gets in the way of brewing at times and I would hate to throw out all of this wort.

 

[Yooper]

If it had been frozen in tupperware, that's be ok but not just fridge temps for two months. I'd toss it, I'm afraid.

 

[msa8967]

If it had been frozen in tupperware, that's be ok but not just fridge temps for two months. I'd toss it, I'm afraid.

Good to know. I will toss it and start over. Thanks for quick reply.

Oh.....one more thing .....Go Packers

 

[MaxStout]

That leads me to a question. I have thought about doing a small mash to make a few gallons of wort from some base malt, then freezing it in 1/2 gallon plastic jugs to use later for starters in lieu of using extract. Is this commonly done, or is it more trouble than it's worth?

 

[Yooper]

That leads me to a question. I have thought about doing a small mash to make a few gallons of wort from some base malt, then freezing it in 1/2 gallon plastic jugs to use later for starters in lieu of using extract. Is this commonly done, or is it more trouble than it's worth?

No, that's fine. The only thing is you have to bring it to a boil before freezing. Once it boils, you can chill, freeze, and then use. I'd bring it to a boil again after thawing, but then it's fine.

I generally do that with leftover wort from a bigger grainbill, where the last runnings are still 1.020 or so. Boil that down, freeze, and then use for starters by thawing and doing a quick boil.

If you want to avoid the boiling, can the wort with a pressure canner and then it will be sterile.

 

[MaxStout]

No, that's fine. The only thing is you have to bring it to a boil before freezing. Once it boils, you can chill, freeze, and then use. I'd bring it to a boil again after thawing, but then it's fine.

I generally do that with leftover wort from a bigger grainbill, where the last runnings are still 1.020 or so. Boil that down, freeze, and then use for starters by thawing and doing a quick boil.

If you want to avoid the boiling, can the wort with a pressure canner and then it will be sterile.

I like the last runnings idea. Sort of a parti-gyle to recover some more wort. I do BIAB, so after mashout maybe I can set the grain bag in a small kettle of hot water, then boil it down.

 

[jahdub]

I don't think there is much an issue using old wort thats been refrigerated. It isn't ideal, but a lot of bacterial growth isn't likely. You'll obviously want to boil it first. If it has been at room temp, I wouldn't consider it, but if proper sanitation procedures have been taken..

Personally I've only done this once, but I made a starter wort that I ended up only using half of. Put the other half in star-sanned mason jars in the fridge and used them a month or so later.

 

[deeringbrewing]

If you have a pressure cooker nuc it in there then you are sure all is dead.

 

[trentm]

This might be a good candidate for tyndallization if you don't have a pressure cooker. http://en.wikipedia.org/wiki/Tyndallization