Pressure canning starter wort

[Schlenkerla]

When I can starter wort, I arrange things so I can just leave the canner on the stove cooling for hours, even overnight. No point in opening it until things have cooled off completely. Don't rush it.

That's exactly how I do it too. When the pressure subsides and safety interlock turns off I'll open the cooker. Then I'll do the next batch.

 

[ba-brewer]

I do 4 gals at a time, so like 3 maybe 4 batches depending on the mix of jar, cant leave for hours between but if I wait for 0 pressure without messing with it that is usually OK.

 

[Bassman2003]

I try to not leave the mason jars in very long after the poppet falls. You actually want a pretty quick temp drop on the jars to create the vacuum. Times where I have waited too long to take the jars out of the water resulted in quite a few jars without sealed lids. So now, once I can open the cooker lid I take them out and place them on a towel to cool. Then it is pop pop pop with the lids.

 

[enkamania]

I make a 3-ish gallon batch which I get 24 jars of starter. My pressure canner only holds 8, so I have to do it three times.

 

[CodeSection]

I've been eyeing your stir plate at Northern Brewer. Do you care to comment on it's performance?

You might be interested in this https://www.northernbrewer.com/collections/2019-best-sellers/products/maelstrom-stir-plate 28.58% off....sale price $99.98.

 

[ba-brewer]

This is from the wort I canned yesterday showing the before and after color. Briess golden DME dissolved in hot water but not boiled prior to canning.

 

[Schlenkerla]

This is from the wort I canned yesterday showing the before and after color. Briess golden DME dissolved in hot water but not boiled prior to canning.
View attachment 661109

Howd you get the jar to shrink?

 

[Schlenkerla]

BTW - I'm ready to do the same.

 

[ba-brewer]

Howd you get the jar to shrink?

May have had the heat turned up too high.

 

[khannon]

Howd you get the jar to shrink?

Cold water will do that..

 

[khannon]

I've only done this twice, and only making my own wort from all-grain 10 gal batches. The first time, I didn't boil and got all the break, it was ugly, but it got the job done. The second time, I did a quick 10 min boil, followed by cooling enough to can(jar..), and I got a much clearer wort in the end. Not sure on the effect on the wort, but it looked nicer.

For What It's Worth. I can(Jar) in 4 oz, 16oz and 32oz jars, I add more than the recommended yeast nutrients(~4Tbsp/gal of starter), and make 1.060 starter wort and tend to dilute 1:1 with water to make starters. This leaves me with enough to start small, and step up if needed adjusting the mix as needed. Always had great take-off from dregs and other yeast samples.

Building my yeast bank now.

 

[Schlenkerla]

I got this from NB today... The Maelstrom!

 

[Schlenkerla]

I've only done this twice, and only making my own wort from all-grain 10 gal batches. The first time, I didn't boil and got all the break, it was ugly, but it got the job done. The second time, I did a quick 10 min boil, followed by cooling enough to can(jar..), and I got a much clearer wort in the end. Not sure on the effect on the wort, but it looked nicer.

For What It's Worth. I can(Jar) in 4 oz, 16oz and 32oz jars, I add more than the recommended yeast nutrients(~4Tbsp/gal of starter), and make 1.060 starter wort and tend to dilute 1:1 with water to make starters. This leaves me with enough to start small, and step up if needed adjusting the mix as needed. Always had great take-off from dregs and other yeast samples.

Building my yeast bank now.

Like this...

 

[khannon]

I got this from NB today... The Maelstrom!View attachment 661115

Nice.. I built my stir plate twice(computer fan with magnets, variable resistor etc..), then ended up buying a ~$23 amazon model from china, been running it for a few months now, but it's been great so far.
Been using a commercial proofer for now, but when I get my basement built, the first addition is a temp controlled spot for the stir plate.

 

[khannon]

Like this...View attachment 661116

also envy, I've been doing the glycering/freeze method, and now trying out some drying of kviek yeasts(in process, building slurry now).. Still trying to figure out some of the wild yeast stuff..

 

[Schlenkerla]

Nice.. I built my stir plate twice(computer fan with magnets, variable resistor etc..), then ended up buying a ~$23 amazon model from china, been running it for a few months now, but it's been great so far.
Been using a commercial proofer for now, but when I get my basement built, the first addition is a temp controlled spot for the stir plate.

In the picture you can see my old stir plate. Served me for 12 long years. But I thought it was time to retire it go with something more durable, mine was starting to fall apart.

 

[ba-brewer]

For What It's Worth. I can(Jar) in 4 oz, 16oz and 32oz jars, I add more than the recommended yeast nutrients(~4Tbsp/gal of starter), and make 1.060 starter wort and tend to dilute 1:1 with water to make starters. This leaves me with enough to start small, and step up if needed adjusting the mix as needed. Always had great take-off from dregs and other yeast samples.

Building my yeast bank now.

Do you can 1060 and dilute the smaller jars too?

I started canning wort so I could have sterile wort for starting building up slants. Having the quarts is a bonus, sure makes building a starter easy.

I do 4,8,16 and 32 ounce jars. I did the double strength thing for the pints and quarts but doing all 1036 to 1040 makes thing easier and keeps every thing sterile. I water down the 4oz jars to 1024 before canning as that is used for the first step up on slants.

 

[khannon]

I do 1.060 for everything, when I start with the smaller jars from dregs, I just do 4oz of 1.060 and 4 oz of sterile water, has worked fine for me. I'm not (yet) doing stuff from slants, so I just throw the frozen(thawed) samples to 8oz of 1.030(+nutrients), or dregs to the same, and do a step(or two) up before saving some and pitching the rest.
I never considered diluting before as I have had success doing it as I have, I guess the downside is only time in my canning day(at the pickup of a few starter jars).
I think though that we get off the original poster's point of the "look and feel" of the wort. and I would say that a quick boil leaves most of the break behind and is much more aesthetic, but I'm not sure the end value on a starter.
:edit: for spelling and grammar, I may have had some beer before posting :/edit: