If I buy liquid yeast, do I have to make a starter?

[brewprint]

That's a fair point, it takes a little time to set up the pressure canner, mix in the DME, funnel it into the jars and all that. I don't really count the time it's heating up and sterilizing, because I don't really need to be paying attention for that part, but you're right that it's really just moving the time around (and it might actually end up taking MORE total time).

However, the nice thing is that I can do it at my leisure, when I have a free evening, and once it's done, the canned wort can just sit on the shelf until it's needed. Then if I decide to brew at the spur of the moment, I don't need to commit an evening to prepping a starter - it's literally just 5 minutes.

Since you brought it up I may do this as well. I think its a great idea. Moving time around is nice.

I just finished making a starter. Getting everything around and cleanup is 45 minutes. Maybe an hour.

 

[z-bob]

I pressure-canned 6 or 7 pints of starter last month using some old LME from the freezer, so I'll always have some on the shelf and ready to go. It was pretty easy to do.

 

[thekraken]

What are the risks, if any, of botulism?

 

[JonM]

I think pressure canning wort is more to kill wild yeast spores (which can survive boiling) than to kill botulism, although killing botulism is a good thing.

 

[jtratcliff]

The way I understand it, botulism is precisely the reason for pressure canning. If it were just about wild yeast, you could boil your wort, sanitize your jar, fill'er up, slap on a lid and be good.

It's takes the temperature and pressure of proper pressure canning to kill the botulism spores.


Edit to add:

The No-chill method does, indeed, just boil, package, and store. Sometimes for months. The risk of botulism is small but non-zero.

 

[thekraken]

The way I understand it, botulism is precisely the reason for pressure canning. If it were just about wild yeast, you could boil your wort, sanitize your jar, fill'er up, slap on a lid and be good.

It's takes the temperature and pressure of proper pressure canning to kill the botulism spores.


Edit to add:

The No-chill method does, indeed, just boil, package, and store. Sometimes for months. The risk of botulism is small but non-zero.

I thought home canning still didn't get hot enough to kill the botulism bug?

 

[jtratcliff]

Pressure canning can kill botulism spores, if done correctly:

http://www.cdc.gov/features/HomeCanning/

Just boiling water canning doesn't.

And even with a pressure canner, you need to go the right length of time at the right pressure and temperature.

 

[chxgh]

Yep, make a starter for every batch with liquid yeast. About the only exclusions for me are if its a low gravity (say sub 1.042) AND the yeast is fresh.

 

[Ivypunx]

No you dont need to. It would help but it isnt a necessity.

 

[ArcaneXor]

If you don't like the thought of making starters, buy Omega Yeast, Gigayeast, or East Coast Yeast. Those have 150-200 billion cells in them. Wyeast and White Labs are closer to 100 billion. Or you can just buy two vials.

 

[jtratcliff]

make sure you check this out:

https://www.homebrewtalk.com/f163/simple-yeast-storage-procedure-519995/

Harvest that yeast...

 

[ruddyscot]

I pressure-canned 6 or 7 pints of starter last month using some old LME from the freezer, so I'll always have some on the shelf and ready to go. It was pretty easy to do.

what about canning LME? I have an old Kit-in-a-Can that is really out of date. I don't care about the date as all I want is the maltose. I have successfully saved a few oz of LME previously made it into a starter and was very happy with the results.

Now this is a 3.3 lb can, and my thought is to break this into quart jars / pint jars and place in refrigerator to use what I need after being canned. I can't find anything about canning LME or honey for storage, or what length of time the weight should rock on the valve. I wasn't going to dilute this LME for space reasons.

some people feel that with such a high sugar content that pressure canning isn't necessary. I'd prefer to avoid any thought of botulism, and would greatly appreciate any feed back

thanks for your time