Freeze Your Wort

[ba-brewer]

I have froze extra wort from brew days before to turn into starters. It seemed the freezing process made the sugars condense some how and there would be places the wort would turn to a syrup almost like LME. I did them in freezer bags and the syrup would be stuck to the bag, freezing in a milk jug might be difficult to get out.

 

[bracconiere]

I occasionally pick up good ideas.

 

[Mtrhdltd]

Botulism will survive boiling temps. I only know this from canning stock, it has to be pressure processed instead of water bath. Not sure about ph or alcohols effect on it though.

 

[khannon]

Botulism will survive boiling temps. I only know this from canning stock, it has to be pressure processed instead of water bath. Not sure about ph or alcohols effect on it though.

Yeah, it's all about temp vs pressure vs time.. I think 240 is the #(in F though). As pressure goes up, so does temp. All of this being said, botulism spores need to be present at canning/bottling to be a problem. I hate to sound like Van Morrison right now( I love his earlier stuff), but, if you seal it at boiling or near, and your sanitation is good, you are probably fine.
Wow, breathylizer vs typing would have me not driving home now...

stay safe all...

 

[OzGolfPro]

It looks like I’ve really opened a can of worms here, I apologise. I can understand the trepidation, it is a newish process and it apparently sparked the same sort of controversy when it started over here.

I have contacted a local brew supplier who produces large quantities of the fresh wort kits, using the no chill method only to pasteurise - no UV treatment or further process required - and says they remain shelf stable for up to 12 months.

Below is a video link explaining for anyone who is interested.

 

[OzGolfPro]

Forgot to mention, the fresh wort kits are good. I’ve only tried them a few times before going to AG, but they were good. They didn’t save any time over the pre hopped extract kits that I was using, but they were definitely better quality, without that extracty taste.

 

[Vale71]

Botulism will survive boiling temps. I only know this from canning stock, it has to be pressure processed instead of water bath. Not sure about ph or alcohols effect on it though.

There's no alcohol in wort and before fermentation has happened PH hasn't dropped low enough either. On the other hand there are plenty of sugars so basically you're packaging a nutrient-rich culture medium hoping that all will go well. Oh well, it's all fun and games until someone comes down with a severe case of food poisoning...

 

[Mtrhdltd]

There's no alcohol in wort and before fermentation has happened PH hasn't dropped low enough either. On the other hand there are plenty of sugars so basically you're packaging a nutrient-rich culture medium hoping that all will go well. Oh well, it's all fun and games until someone comes down with a severe case of food poisoning...

Ha, good point. I guess I should remember the point of the thread before posting.

 

[acrowe]

Yes I can imagine there would be some risk of contamination sealing fresh wort and using it later, Lots of people home can their own salmon, I don't. I am guessing the commercial process must be pretty reliable as a lot of people use it. I would guess its not radically different than apple juice or less acid juices for risk though. I would have no fear of freezing wort I just made if I could be reasonably confident it didn't get contaminated a lot during the cool down to frozen.

 

[AzOr]

Update-
I mashed a little over 7 gallons of a basic porter wort. I brewed half of it as a spiced porter and froze the rest of the wort.
The other half I may brew as is or maybe do a choc mint porter. Dunno yet but I have a long time to decide.
I love this method and am excited because I can experiment w hops, yeast etc.

Next will be a basic pilz wort. Half will be a straight forward pilz and the other half my be brewed as a hoppier pale lager. Maybe w a lot of whirlpool hops.

This method works for me because-
1) I currently have the freezer space.
2) I recently purchased a couple

of 3g kegs
I can’t wait for my next brew day; I just have to thaw my wort and then proceed with the boil.

 

[AzOr]

The other jugs in pic are pressed apple apple juice from this season.