danfalcone
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- Aug 7, 2014
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Hey everyone,
I am brewing a big imperial stout today, and over the course of the last 3 days I have built a multistep starter for my WLP007. In regards to wort canning, I decided to make enough starter wort to last for this 48 hour step up. I used washed and star san sanitized Mason jars and lids for the remaining 2 steps, and then refrigerated the wort. Obviously this was very short term and also sealed/sanitized. Should I be concerned about botulism in that wort for such a short length of time? Obviously don't want to pitch bad yeast into wort that takes me all day to make. This was not pressure canned I would like to add if I didn not clarify that already, I just really don't see how such short time would allow it to happen considering some fermentations take that long to even start.
Thanks
I am brewing a big imperial stout today, and over the course of the last 3 days I have built a multistep starter for my WLP007. In regards to wort canning, I decided to make enough starter wort to last for this 48 hour step up. I used washed and star san sanitized Mason jars and lids for the remaining 2 steps, and then refrigerated the wort. Obviously this was very short term and also sealed/sanitized. Should I be concerned about botulism in that wort for such a short length of time? Obviously don't want to pitch bad yeast into wort that takes me all day to make. This was not pressure canned I would like to add if I didn not clarify that already, I just really don't see how such short time would allow it to happen considering some fermentations take that long to even start.
Thanks
