canning left over wort

[nvrlateinz28]

Ok I guess maybe you could just reboil your water bath canned wort. I still wouldn't risk it. For the guy with the helles lager I would still dump it because if he boils it to try and get rid of the toxin he is going to end up with non-alcoholic beer.

Im the one with the helles.

My beer in the kegerator has been drank by bunch of people with no ill effects in the last few months. If there was a problem with them I would have known about it by now.

As for my Helles lager....My brewing partner who does the wort canning with a water bath canner made this batch of starter wort specifically for this Lager. He made it on a Sunday night and gave it to me monday morning. I started the starter on Monday evening and added a second quart wednesday night and then a final quart friday night because we were brewing this beer on saturday.

Even with the anerobic environment I doubt botullism could grow in a wort jar in less than a week. (the first quart was used in less than 24 hours) I smelled each jar as i open it and there was no smell. The lids were tight and hard to pry off. Even if some spores did grow in that third quart jar that had been made on Sunday and used on Friday I doubt that the spore could have grown and produced enough toxin to create harm in 5 and a half days.


I could be wrong and hopefully no one here will come back with facts and figures about how spores can grow in 24 hours enough to kill you

 

[austinb]

Oh I was under the assumption that the wort for the helles lager was older than that...it is probably fine if it was only a few days old. I could be wrong but I read that it takes several weeks or more or the toxin to form. From now on though pressure can your wort! Just because you didn't get it this time doesn't mean you won't next time.

 

[nvrlateinz28]

From now on though pressure can your wort! Just because you didn't get it this time doesn't mean you won't next time.

Definitely. I talked to my brewing buddy and told him no more water bath canning wort. I'm gonna buy a big presure canner.

Speaking of buying a pressure canner......does anyone know of a good place to get them and what are some good brand names?(I.E. not cheap chinese stuff that will fall apart)

 

[adriedel]

I freeze my wort then boil when useing. Is that ok?

 

[mikescooling]

Yes glad you asked, All American pressure canners are made in WI, and IMHO they are the best you can buy. Don't get me wrong the cheaper ones like the presto also work great. I love my pressure canner, I use to cann my garden, chili, wort, stew meat, and most important is use it for freezing yeast!!! I have saved hundreds of dollars in yeast.

 

[austinb]

All Americans are definitely the best but cost about twice as much as a presto. Fagor and presto are also decent pressure canners. Check on Craigslist and at thrift stores and garage sales and you may be able to find a used one for relatively cheap but you will probably want to check the gasket. The old ones should work just fine too as long as you can still find a gasket for them...there haven't been a ton of advances in home pressure canner technology over the years.

 

[mikescooling]

I use a pressure cooker from presto at least 2-3 times a week to make soup, stew or chili. That presto pressure cooker has been heavily used for years with no problems. They really do make a good pressure cooker or pressure canner. They have good customer service too.