gonna make some wort to freeze, for starters

[mac_1103]

We do not know of any research validating the safety of canning a malt extract solution...

Interesting that there are no established standards for canning malt extract, since canned malt extracts are available commercially.

 

[InspectorJon]

I feel like I am missing something here. Millions, perhaps billions, of people freeze food then thaw it and eat it on a regular basis. Freezing is a widely known and used method of food preservation. A Google search for “freezing food preservation” yields dozens of authoritative sources on doing just that.

Make your wort, freeze it, then use it. Boil it after you thaw it. I make starter wort almost every time I brew using second runnings. Canning sounds cool but most of us don’t have pressure canners and don’t want to buy one.

We all have different tolerances for risk. Those with a very low tolerance tend to think that the rest of us are stupid or at least foolish. I knew a man that fell off a sidewalk curb, 6 inches, broke his neck and was paralyzed. I still walk on sidewalks.

 

[mac_1103]

I feel like I am missing something here. Millions, perhaps billions, of people freeze food then thaw it and eat it on a regular basis. Freezing is a widely known and used method of food preservation. A Google search for “freezing food preservation” yields dozens of authoritative sources on doing just that.

Freezing by itself is not the risk. It's the processing that can create the risk if one unwittingly creates conditions conducive to the persistence and subsequent growth of pathogenic organisms. Also, most foods that most people freeze are going to get cooked (or at least reheated) when thawed, which is a pretty reliable way of killing most things that could hurt you. But if you process something in a way that favors the persistence and subsequent growth of a pathogenic organism, and then ingest it without further processing, you're in a different risk realm.

 

[mac_1103]

Boil it after you thaw it.

Yeah. It's already been mentioned that this solves the potential problem.

 

[JohnDBrewer]

Anyone reach out to proper starter? Seems like they've been doing this for 5-10 years.

 

[hottpeper13]

I do pressure canning when i need to, but have pondered this; If you can water bath foods that have a pH of 4.6 or lower why can't you bring the wort to 4.6 and water bath it?

 

[mac_1103]

Anyone reach out to proper starter? Seems like they've been doing this for 5-10 years.

I thought it was a fairly new product, but I'm pretty sure they aren't interested in making their customers sick so I would guess that it's pressure canned or otherwise treated to ensure safety. Just lowering the pH to about 4.5 would solve problem.

 

[mac_1103]

If you can water bath foods that have a pH of 4.6 or lower why can't you bring the wort to 4.6 and water bath it?

I think you probably can. And I don't think it would hurt your starters.

 

[Agent]

I do pressure canning when i need to, but have pondered this; If you can water bath foods that have a pH of 4.6 or lower why can't you bring the wort to 4.6 and water bath it?

Because you'd want (need) a proper pH meter to ensure you actually reach that level.

 

[Hoochin'Fool]

For what it's worth, I ended up making 3 quarts of 1.040 wort (60% 2-row, 40% instant oats), and added a couple of grams of S-04 and US-05, let it ferment a week at 72F, drained the beer off the top, then poured a 1.101 wort on top of the starter's (rather small) yeast cake. In THREE days, this wort dropped down to 1.024, no blowoffs, not even any big krausen rings, and the beer tastes pretty good already. I'm kinda shocked, to be honest.

 

[EscapeArtistBrewing]

Anyone reach out to proper starter? Seems like they've been doing this for 5-10 years.

Omega Yeast produces Propper. Down below screenshot is from their web site (@HBT, if this violates content sharing, please remove the screenshot image).

I'm not a food scientist, so I can't comment on commercial pasteurization of canned foods. But pasteurization always has a heat/duration ratio (low heat/long duration or high heat/short duration, such as UHT). Not sure if Omega wants to give up all its food sci secrets, but I'm gonna give 'em a query anyway.

BTW, 1 Pasturization Unit is 1 minute heating at 60C. Here's an interesting app note:
http://www.synergy-mi.com/uploads/3/9/6/2/39627747/pu.su._app_note.pdf

I bought a couple cans of Propper this weekend; going to give it a try.

From Omega:
https://omegayeast.com/propper/propper-starter