Storing starter wort

[bigliver]

Hello,

Usually I use lme or dme for my starter, but I'd like to but aside a gallon or two of wort after a brew session. What would the best way to store it? I was going to use some 1/2 gallon mason jars, fill them with the off boil wort, ring seal them and then place the jars into boiling water for 5-10 minutes to ensure a seal and to further sanitize.

Afterwards, do they have to be stored in fridge/freezer, or would a cool dark corner of my garage be okay?

Thank you,

 

[Chrisl77]

If your only going to boil the mason jars I would refrigerate and boil for 20 minutes before you use it. If you want to make sterile wort you need to use a pressure cooker to ensure you kill everything in it.

 

[MindenMan]

When I have run off wort, I put it in a sterile gallon jug and put it in the freezer, until I am ready to use it.

 

[spark_plug]

+1 to freezing it, works perfectly.

 

[barnaclebob]

You can't water bath can wort and then store it at room temp. I hot fill a 1/2 gallon mason jar then store in the fridge.

 

[acidrain]

Screw the jars... pour it right into a 1 gal zip lock bags and freeze it laying flat in the freezer.
Then. when you want to use it, peel off the baggie and put it directly into your pot on the stove.
Bring it to a boil with a lid, and then pull it off the heat and allow to cool to pitching temp.
I've done it this way for maybe 25 times, and have never had an infection.

 

[OmmeGerd]

I pressure can wort in quart jars. The smaller volume allows me to use a partial vial of yeast and step it up. Make sure it is an appropriate gravity, add a little yeast nutrient before canning.

 

[ceeaton]

I recently uncovered some 10+ year old pressure cooker "cooked" starters in pint jars that are very dark but very clear. Didn't use them but at least I know the method worked well. Get Log Leistad's Yeast Culturing book (only 48 pages including blanks- 3 16pg sigs) at your LHBS - mine was only $4.95 in 1995. Very good reference book.

 

[tracyk]

I pressure cook mine in 1 quart mason jars and then store them at room temp in a dark part of my pantry. Have not had any problems with them for starters. I pressure cook them at 10 psi if that will help.