Canning Wort for Starters

[Misplaced_Canuck]

I can make 4x 2-qt + 1x 1-qt wort in about 40 minutes of prep and pressure cooker time. The cooling time, I don't count as I just let it cool while I'm away.

That gives me 5 starter's worth of wort that I can use, so 8 minutes each. I don't think that I could heat-boil-cool wort in 8 minutes when I want to make a starter.

MC

 

[Dog House Brew]

I've been doing the WW method of collecting extra runnings and freezing. Now I.m running out of freezer space and have been thinking about the canning method. If I found a large enough pressure canner, at the right price, I would consider it. The canner could also be used for starting a frozen yeast bank too, which is more of an attraction for me.

 

[ChuckO]

I can make 4x 2-qt + 1x 1-qt wort in about 40 minutes of prep and pressure cooker time. The cooling time, I don't count as I just let it cool while I'm away.

That gives me 5 starter's worth of wort that I can use, so 8 minutes each. I don't think that I could heat-boil-cool wort in 8 minutes when I want to make a starter.

MC

I do something similar. Since I bottle everything, I make pints of priming sugar at 4 oz. per pint at the same time. I figure that every batch requires a starter and priming sugar, so I prepare them at the same time, usually enough for 3 or 4 batches. If I need less priming sugar then I measure out what's needed as it is about 1/4 oz. sugar per liquid oz.

 

[BMan1029]

This is intriguing to me and probably equally so to my brew buddy (he had a hot flask break on his foot)

Let me make sure I understand this process:

Collect wort from first runnings from mash tun?

Collect in jars and put in pressure canner- 15 minutes at 15psi?

Remove when cool- Place on shelf somewhere at room temp?

When needed- take off shelf- pour into flask- add yeast- swirl- then pitch that b*tch?

 

[msa8967]

Maybe this was already covered, how full do I pour the wort into the jars prior to attaching the lids and rings? Will it matter if there is 1/4-1/2 inch of space left at the top of the jar? Also, does the water level in the pressure canner need to be covering the tops of the jars or not covering the tops of the jars?

 

[rico567]

Leave about 3/4" of headspace in the jar. Without headspace, it can't pull a vacuum when it cools and the jars won't seal. Covering the jars is best.

 

[ResumeMan]

Also, does the water level in the pressure canner need to be covering the tops of the jars or not covering the tops of the jars?

I think all the canners differ somewhat, so you'll want to follow the directions for your specific unit. Whatever the manufacturer says is the way to go.

 

[msa8967]

Looks like a screwed up and did not leave enough room at the top of the jars and did not have enough water in the pressure canner. Should I then remove some wort from each jar and redo this all or would that screw things up even further? [The jars got up to 250 F for 20 minutes]

 

[msa8967]

I think all the canners differ somewhat, so you'll want to follow the directions for your specific unit. Whatever the manufacturer says is the way to go.

The pressure canner I have access to is from the 70's and does not have directions.

 

[msa8967]

the pressure canner took a few hours to cool down. Each of the jars has an air space of 3/4 inch at the top and the lid buttons are down. Problem is I don't what this is floating inside. Is this hot break and will it settle out to decant later? Should these go in the fridge for a few days to help these particles settle out and then return to room temp?

 

[wyzazz]

Yep, no worries that's break material. No need to refrigerate, that stuff will settle out without it. I just pour it all in my starter vessel and don't worry about it, you can decant it you want but it's not necessary.

 

[Misplaced_Canuck]

Is there material on the outside of the mason jars (it looks like it). If so, that's because your jars were overfilled and boiled over. I keep about 1" of headspace.

Also, add 1 tablespoon of vinegar to your water in the cooker to prevent glass etching.

MC

 

[Carter1932]

You'll love it. Canning DME wort will only save time in making starters, but the convenience is great!

Well, I haven't tried my 1995 canned wort, but I did make a few batches of fresh canned wort this past monthl; I'm not sure why I've not been doing this all along, sure saves time and money.

It saves time because you don't have to wait for wort to cool before pitching, and saves money because you can typically just grab some wort from the tail end of your AG sparge, rather than boil of DME separate for the purpose as I had been doing.

 

[BBL_Brewer]

Well, I haven't tried my 1995 canned wort, but I did make a few batches of fresh canned wort this past monthl; I'm not sure why I've not been doing this all along, sure saves time and money.

It saves time because you don't have to wait for wort to cool before pitching, and saves money because you can typically just grab some wort from the tail end of your AG sparge, rather than boil of DME separate for the purpose as I had been doing.

I do a dedicated mash just for starter wort. I always get an outstanding effeiciency with such a small grain bill.

 

[msa8967]

Time to revisit this topic. It is just too dang hot to brew and i have the next 5 days off from work and family responsibilities. I was thinking of making several gallons of starter wort and I have one question. How long after I have made the wort do I need to get it canned? In this heat I might only get one canning session done a day since it will take a long time to cool off the pressure cooker and I wanted to know if I made the starter wort could I still can some of these jars 18-24 hours later after transferring the wort to the canning jars?

 

[ResumeMan]

I am almost certain that there will be no problem as long as you keep it refrigerated. If it needs to stay at room temp I'd be much more dubious.

 

[wyzazz]

Like ResumeMan stated above if you put them in the fridge they should be just fine. Technically you are "boiling" them again as you pressure can them so you should be just fine.

 

[rico567]

If you make the wort, put it in the jars, and refrigerate overnight, you should be fine. The canning process the next day will kill anything that might have gotten in there. A waste of heat, I'd never do it that way- but this will work.

 

[msa8967]

Well since it is now over 100 F outdoors I am going to continue to can the wort through tomorrow. I ended up making 8 gallons of starter wort so it will take some time to get all of this canned. Thanks for the replies everyone.

 

[msa8967]

If you make the wort, put it in the jars, and refrigerate overnight, you should be fine. The canning process the next day will kill anything that might have gotten in there. A waste of heat, I'd never do it that way- but this will work.

I was able to can 8 out of the 10 gallons of starter wort I made today so the remaining jars will go into the fridge and be done tomorrow after they warm back up to room temp. I would have preferred to do this all today but with the hot weather (over 100 F) it takes longer for the canner to cool enough to safely open.

 

[ResumeMan]

Wow, sounds like a can-a-thon! Good job, I bet that keeps you in starters for a good long time.

 

[msa8967]

I am not sure about canning the last several jars of the starter wort due to the amount of hotbreak each jar conatins. Is there enough yeast food in jars with this much hotbreak?

 

[ResumeMan]

Sheesh, that looks more like a jar of trub than wort. I'd probably dump it.

 

[msa8967]

This is what the jar looks like 16 hours later. Is it worth saving?

 

[BBL_Brewer]

This is what the jar looks like 16 hours later. Is it worth saving?

That looks about right. You're good.

 

[msa8967]

I have a brew buddy that wants to get into canning starter wort and I came up with the question. Will it matter what type of base malt we use to make the starter wort? Can we mix 2-row, pilsen, pale malt, wheat and/or vienna depending on what we having laying around that might be needed to be used up?

 

[Carter1932]

Any base malt will work just fine.

 

[msa8967]

Any base malt will work just fine.

So any mixture of these would also be fine?

 

[Carter1932]

So any mixture of these would also be fine?

IMO, yes. I might not use wheat unless it's a wheat beer, otherwise sny mix of base to make 1.040 wort is fine. A starter is too small to affect outcome of the beer, unless it's infected.

 

[ResumeMan]

I agree with this, though I have no specific sources to cite. All you're trying to do is make a (mostly) maltose solution, the specific kilning and other processing done to the various base malts really only tweaks the secondary compounds that provide character to the beer, and you obviously don't care about that. Of course, don't go sticking any crystal or roast malts in there, but I'm sure you won't be.