Anyone ever use Fast Pitch canned wort for starters?

[treacheroustexan]

Just put my first fast pitch starter on the stir plate. Will see what happens.

 

[pshankstar]

I like the idea, but it seems like for me it would be expensive. I always save some yeast to regrow for future batches and it seems like I need anywhere from 2-3L for the starter to get the cell count I need plus some for harvesting. The time saving part really intrigues me, but if I need to use 2-3 cans for one starter, the DME route and time will save me more money in the long run. Isn't that part of the reason why we harvest yeast, to keep the expense down? Of course pitch proper cell counts too!

 

[MaryB]

Freezing stalls any production of toxins. And any spore production. Both slow to an extreme crawl. Think about it... is your ice cream a botulism bomb?

"Refrigeration temperatures combined with salt content and/or acidic conditions will prevent the growth of the bacteria and formation of toxin. " since wort has a PH around 5.2-5.5 it is acidic... and the cold temps in the freezer

"Freezing does not destroy Clostridium botulinum, the spoilage organism that causes the greatest problem in canning low-acid foods, such as vegetables and animal products. However, Clostridium botulinum will not grow and produce toxin (poison) at correct freezer temperatures (0 degrees F or below). Therefore, freezing is a safe and easy alternative to pressure canning low-acid foods."

http://extension.missouri.edu/p/GH1501

Potentially Dangerous misinformation. As noted in the posts up above , botulism spores are not killed by boiling. It would kill the toxin if boiled for 30 mins, which is lengthy for a yeast starter.

http://scienceline.ucsb.edu/getkey.php?key=1307

 

[DrGMG]

I've used these once or twice, Malta Goya malt beverage
http://www.goya.com/english/product_subcategory/Beverages/Malta-Goya

Do you dilute? boil? Could you tell me the steps please.