I like this time at night on HBT

[Dan]

LRB, sure happy you're back. Technology is great, especially the mobile stuff; until batteries go dead. I'm not laughing.

Been watching an old movie.

 

[Dan]

LRB, sure happy you're back. Technology is great, especially the mobile stuff; until batteries go dead. I'm not laughing.

Been watching an old movie. "Call Northside 777"

Yes, quoted myself. The post sounded cryptic to me after I reread it. Name of the movie with Jimmy Stewart.

http://movies.netflix.com/WiPlayer?movieid=70025291&trkid=13464593&t=Call%2BNorthside%2B777&tctx=0%2C24%2Cc3bfd7f7-c056-47e4-aebd-05fcb07c6b82-23944321

 

[snaps10]

I'll keep wort in the fridge, but I always re-boil before I use for starters. What you're doing fall somewhere between poor sanitation and asking for botulism. I can mail you some Saturday if it will help or tomorrow if you want Redstar cuvee or some out of date ec-1118.

How so? Wort at 190 degrees is sanitary. Poured into a sanitized mason jar and allowed to cool then kept in the fridge. The jars are sealed. I've done probably 30 batches like this without issue.

 

[snaps10]

I don't make beer, so that's not applicable. It's a great idea for those that do though.

Forgot who I was talking to! Let us know how the wine starter goes. I imagine just sugar would be sufficient. I've only made one batch of wine though, and it really wasn't very good.

 

[emjay]

How so? Wort at 190 degrees is sanitary. Poured into a sanitized mason jar and allowed to cool then kept in the fridge. The jars are sealed. I've done probably 30 batches like this without issue.

Botulinum thrives in anaerobic environments (eg sealed mason jars) and the spores can survive even boiling temps, hence the need for pressure-canning (to reach the necessary ~250°) anything not sufficiently acidic, such as wort.

 

[snaps10]

Wow. Good to know. Don't know how I didn't know this. Maybe I'll just go back to using DME.

 

[Thunder_Chicken]

Looking at the vial didn't make your bs detector go off?

No...as the damn label on the vial said it was plenty for 5 gallons.

The OG is only about 1.035; it's still underpitched but I think I will just leave it be.

 

[TNGabe]

Re-boiling isn't going to solve botulism. If you want to safely have canned wort you must use a pressure canner. IMHO. However if you brew very often, you'd probably be okay.

I only keep refrigerated wort around for a short time. Can't be any more dangerous than keeping sweet tea in the fridge, right? Surely better than putting unboiled wort in a jar to cool on its own and leaving it out.

I did my first batch of pressure canned wort a couple weeks ago. Did a whole 5 gallon batch. Borrowed a friends apocalypse sized canner.

With all the brett I've been growing up to send out, 19 qt jars aren't lasting very long, especially since with break material it's more like 750ml of usable wort per jar.

Do you pressure can wort? Any tips? Next time I'm thinking of chiling the wort, transferring off the break, and then filling the jars to try and get better yield per jar.

 

[TNGabe]

How so? Wort at 190 degrees is sanitary. Poured into a sanitized mason jar and allowed to cool then kept in the fridge. The jars are sealed. I've done probably 30 batches like this without issue.

Oh, you keep it in the fridge. I do about the same, although as LRB pointed out, those temps won't kill spores, but keeping it cold won't allow them to grow either. When you said 'canned' I'd assumed you mean shelf stable which clearly isn't what you meant.

 

[passedpawn]

Botulinum thrives in anaerobic environments (eg sealed mason jars) and the spores can survive even boiling temps, hence the need for pressure-canning (to reach the necessary ~250°) anything not sufficiently acidic, such as wort.

Boiling won't kill the Clostridium botulinum bacterium, but it will denature the toxins created by it. So, in the case of stored wort, there isn't a health hazard as long as it is boiled once opened.

So, if you are storing wort (in warm, closed containers) for making starters, you must boil and cool before you add your yeast.

 

[TNGabe]

Boiling won't kill the Clostridium botulinum bacterium, but it will denature the toxins created by it. So, in the case of stored wort, there isn't a health hazard as long as it is boiled once opened.

So, if you are storing wort (in warm, closed containers) for making starters, you must boil and cool before you add your yeast.

Good to know. It's amazing what there is to learn here on Home Botulism Talk.

 

[passedpawn]

Good to know. It's amazing what there is to learn here on Home Botulism Talk.

You should see some of the very heated debates we've had on this forum regarding botulism and storing wort.

 

[Stauffbier]

Gabe, thanks for the yeast offer, but I'm, going to pass. It has occurred to me that I'm out of yeast nutrient and campden for my water as well. I'll just put off this batch of wine until I can order my goods.

When I save wort from my mash I put it in empty water jugs and freeze them. When I want to use it for starters I thaw the day before, and then boil it for about 10-15 mins. This usually gets me in the right gravity range for starters, too, since the wort is typically around 1.020 to 1.025 before boiling. I'd really like to buy a pressure canner for a number of reasons someday.

 

[LabRatBrewer]

I only keep refrigerated wort around for a short time. Can't be any more dangerous than keeping sweet tea in the fridge, right? Surely better than putting unboiled wort in a jar to cool on its own and leaving it out.

I did my first batch of pressure canned wort a couple weeks ago. Did a whole 5 gallon batch. Borrowed a friends apocalypse sized canner.

With all the brett I've been growing up to send out, 19 qt jars aren't lasting very long, especially since with break material it's more like 750ml of usable wort per jar.

Do you pressure can wort? Any tips? Next time I'm thinking of chiling the wort, transferring off the break, and then filling the jars to try and get better yield per jar.

I've only canned one batch at a friends home brewery using his giant pressure cooker. All that wort is long gone, and I am hoping to buy a canning pressure cooker (this one: http://www.amazon.com/dp/B0000BYCFU/?tag=skimlinks_replacement-20) soon. Passedpawn is right, there is a ton of lively debate on the subject here. Personally, I liked having it in the can and I still kept it in the fridge which was unnecessary since it was canned, but I had the room and it made me feel better.

 

[LabRatBrewer]

Gabe, thanks for the yeast offer, but I'm, going to pass. It has occurred to me that I'm out of yeast nutrient and campden for my water as well. I'll just put off this batch of wine until I can order my goods.

When I save wort from my mash I put it in empty water jugs and freeze them. When I want to use it for starters I thaw the day before, and then boil it for about 10-15 mins. This usually gets me in the right gravity range for starters, too, since the wort is typically around 1.020 to 1.025 before boiling. I'd really like to buy a pressure canner for a number of reasons someday.

Freezing the wort is an interesting alternative.

 

[Stauffbier]

Freezing the wort is an interesting alternative.

I have a stand-up freezer, a beer fridge with a freezer, and my kitchen fridge with a freezer, so I have plenty of room for freezing gallon jugs. With that said, I still run out and have to use DME, but it does save me a lot of money.

 

[LabRatBrewer]

I have a stand-up freezer, a beer fridge with a freezer, and my kitchen fridge with a freezer, so I have plenty of room for freezing gallon jugs. With that said, I still run out and have to use DME, but it does save me a lot of money.

I have a keezer which rarely runs at freezing, a chest freezer (but my brother-in-law is a fisherman, so the freezer is usually filled with fish) and no longer have my spare fridge/freezer. Nonetheless, I like the idea of freezing. May not save much time, but would save cost (all grain wort vs. dme). Hopefully I can find some man-money and just buy the pressure cooker mentioned above (or below depending on your orientation).

 

[Stauffbier]

I like the looks of that pressure cooker. That seems to be a pretty good price, too! I'd really like to get one, as well.

 

[beaksnbeer]

I like the looks of that pressure cooker. That seems to be a pretty good price, too! I'd really like to get one, as well.

Yea, me too missed the same one on e-bay $ 16.99 shipped

 

[passedpawn]

I almost bought that Presto cooker. It's a good deal. If you want to see the brick ****house, look for the All American cookers. They are very heavy (and expensive), but man they are made in America and built for speed.

My kids bought me one that wasn't exactly what I wanted, but it works great. Some odd make that I can't remember.

 

[bottlebomber]

I almost bought that Presto cooker. It's a good deal. If you want to see the brick ****house, look for the All American cookers. They are very heavy (and expensive), but man they are made in America and built for speed. My kids bought me one that wasn't exactly what I wanted, but it works great. Some odd make that I can't remember.

Someone on my local Facebook classifieds was selling the 20 quart model for $50. Thing was pristine, looked brand new. I got there too late probably haunt me for the rest of my life. I like them because they don't have seals, it's a machined fit. No gaskets.

 

[passedpawn]

Someone on my local Facebook classifieds was selling the 20 quart model for $50. Thing was pristine, looked brand new. I got there too late probably haunt me for the rest of my life. I like them because they don't have seals, it's a machined fit. No gaskets.

Yep, no gaskets, that's the one. I scoured craigslist, but man they sell a lot of old crap around here that I wouldn't trust. Never saw a used All American for sale anywhere or I'd buy it. Still would.

 

[Thunder_Chicken]

Just poured my last APA. Nice beer, I'll have to make that again, with more hops. I should be able to sample my English pale ale in a week or so. I ordered the necessary for two more batches and am buying hops by the pound now. I need some good cool fall weather so I can get brewing.

 

[Thunder_Chicken]

I've noticed a lot of folks are changing over to old B&W vintage photos of old dead people. Did I miss a memo?

 

[brewingmeister]

There's a thread that started it. B&W old guy avatars I think it's called. Funny how many of the pics aren't of a B&W old guy. Everyone's interpretation seems to be a little different.

 

[Thunder_Chicken]

There's a thread that started it. B&W old guy avatars I think it's called. Funny how many of the pics aren't of a B&W old guy. Everyone's interpretation seems to be a little different.

Heh heh, I like that. How 'bout Al Jolson with and without blackface?

 

[LabRatBrewer]

I almost bought that Presto cooker. It's a good deal. If you want to see the brick ****house, look for the All American cookers. They are very heavy (and expensive), but man they are made in America and built for speed.

My kids bought me one that wasn't exactly what I wanted, but it works great. Some odd make that I can't remember.

The All American cookers are awesome, I wish I could justify spending the cash, but it would be overkill over my uses.

 

[passedpawn]

I've noticed a lot of folks are changing over to old B&W vintage photos of old dead people. Did I miss a memo?

Don't do it. It's a setup.

 

[Thunder_Chicken]

Don't do it. It's a setup.

Too late.

 

[TNGabe]

I've only canned one batch at a friends home brewery using his giant pressure cooker. All that wort is long gone, and I am hoping to buy a canning pressure cooker (this one: http://www.amazon.com/dp/B0000BYCFU/?tag=skimlinks_replacement-20) soon. Passedpawn is right, there is a ton of lively debate on the subject here. Personally, I liked having it in the can and I still kept it in the fridge which was unnecessary since it was canned, but I had the room and it made me feel better.

I almost bought that Presto cooker. It's a good deal. If you want to see the brick ****house, look for the All American cookers. They are very heavy (and expensive), but man they are made in America and built for speed.

My kids bought me one that wasn't exactly what I wanted, but it works great. Some odd make that I can't remember.

This is the one I borrowed.

Enough to can nearly an entire 5 gallon batch. No way I can justify buying one, but he's happy to let me borrow it whenever I want.

Freezing would be great if we had the space. We bought a very large freezer when we got married and into homesteading, but it's pretty much full between fruit, hops, eggplant parmesean we make every year when ingredients are cheap, and all the pork left from the last pig. I think there's probably some of another pig in there in the depths still. I really need to make more sausage and have a big party to use that stuff up.