Preparing A Yeast Starter Using Canned Wort

[danthebugman]

@bacgabe I too build my starter from a slant. I've been toying with canning wort because it has sometimes been a pain to try and make a couple mid-week as I'm stepping up. My hang up so far has been with the size starters I make (due to smaller batch sizes, I usually do 2-3 gallons at a time) and if I were to can a quart I may only use part of it. If I use the rest in the next day or two would it keep okay in the fridge? I fell like it would, but haven't solicited opinions of those more experienced than myself. What say you?

 

[JLeuck64]

OK, you have caught my interest! After thinking about this over the last couple of brew days I think I've come up with another time saver to add to your time saver! Here is what I did today. I was brewing an IPA that ends up being a 1.053 O.G. I have been thinking that this wort is close enough to the right S.G. to use as a starter wort, so I increased my preboil volume so that I could save a couple of quarts to use in another starter the next time I brew this recipe! After the boil was finished and I was draining through my CFC I just filled 2 sanitized quart mason jars with wort and placed it in the fridge. Next time I get ready to brew this recipe I can pitch the wort and my yeast into the flask, put it on the stir plate in what... like 2 minutes?! LOL... too easy ( ;

 

[Johnny9]

Great write up!
I have used this method for over a year. I cann in a pressure cooker using the final runnings from my mash on brew day. Usually I can get 2-4 quarts in the 1.020 to 1.030 range. Beats just dumping it. Then I simply put in pressure cooker and let her rip while the BK is coming up to boil. Since I biuld starters from slants, I try and cann some wort in pint jars for initial growth and save the quart size for stepping up later.
@danthebugman, I have occasionally only used part of a quart size initially and saved the rest in the fridge for a day or 2 for the step up. Your nose will tell you if there is a problem.
Works like a charm.

 

[homebrewer_99]

I see canning supplies (including cookers) at Good Will almost every week...try there if you have one near you.

 

[homebrewer_99]

I've been canning my wort for starters for years. Since they are pressure cooked they will store on the shelves for a really long time. When I started I didn't even have to buy anything (except lids) because we can garden veggies throughout the summer. I can in quart jars. I have a couple 1 liter flasks, but when I make a 2 quart starter I'll use a 1 gallon jug. As for the stir bar, I use a rare earth magnet to locate the stir bar and then drag it to the mouth of the jug to remove it.

 

[wurensh]

Just tagging an extension here... I have been pre-preparing starter wort for years and if someone brews frequently, I can't imagine why anyone wouldn't. Similarly, I use a 5L flask - I place 4 cups DME in flask, add water to total of 4.5L - my experience has provided that this creates a 1.035 starter wort - and this quantity is perfect to create 5 liters (I use 1qt mason jars - and I *do* keep/reuse the lids - just clean each time).
THE BEST PART: The jars are kept in refrigerator. Yeast is kept in refrigerator. You're "supposed" to let yeast warm to room temp before using - BUT if both are kept in the same refrigerator, why can't they be mixed *cold* and brought to room temp on a stir plate together? EZPZ, lemon squeezy.
Even better - this process has followed me right not opening a brewery and allows me to save $$$$$ by creating my own stepped-up starters. Instead of using "pitchable" packs from the major yeast providers (costing well over $100 per) - I create fully pitchable quantities for 3BBL batches with only a single can (I am successfully using Imperial canned yeast). Having the mason jars handy just makes the process routine.