I've been making batches of starter wort from 2row and canning it in half gallon jars. It's worked well for a while, but canning only 4 jars at a time is a hassle. I'm now brewing more frequently and in larger batch sizes so making enough wort to keep up is actually eating into my brewing schedule.
I'd like to start kegging my starter wort and I'd like to know if anyone else is doing this.
I'd mash and boil a batch of 2row to 1.035, knock out straight into a sanitized 5 gallon corny, and seal immediately. The cooling wort will start to pull a vacuum so I'll attach CO2 to avoid pulling contaminated air in. I was also thinking i could use one of those inline 1micron filters attached to a length of hose on the the gas post. Once it's cooled I'll hit it with CO2 and throw it in the keezer.
Did I miss anything? Can I keep it at room temp once pressurized? Do I need to worry about botulism? How long do you think it will keep?
I'd like to start kegging my starter wort and I'd like to know if anyone else is doing this.
I'd mash and boil a batch of 2row to 1.035, knock out straight into a sanitized 5 gallon corny, and seal immediately. The cooling wort will start to pull a vacuum so I'll attach CO2 to avoid pulling contaminated air in. I was also thinking i could use one of those inline 1micron filters attached to a length of hose on the the gas post. Once it's cooled I'll hit it with CO2 and throw it in the keezer.
Did I miss anything? Can I keep it at room temp once pressurized? Do I need to worry about botulism? How long do you think it will keep?