Wort Canning To Save Time

[CA_Mouse]

I finally got around to doing this myself. I've been putting it off for 2 years. I usually have used my second runnings for starter wort for my next brew (generally 2 days after my brew day), boil it, then water bath to seal and into the fridge for 48 hours, then out for the yeast.
I haven't brewed in a few weeks, so I didn't have runnings. Figured it was time and canned 8 quarts plus a 2 liter starter for a RIS I'll brew on Thursday. Now I have enough starter to last through the remainder of the year and can easily grab and go.
Thanks for the very detailed write up, kombat!

 

[CA_Mouse]

I started to think about this in a little detail. Is there really a need to boil DME/LME and then pressure can it where it is boiling for another 20+ minutes (time prior to pressurizing, the 20 minute pressure stage and the time to cool)? Since DME/LME have already been boiled, I think just adding the correct amount of DME and water to each jar and making sure they are incorporated, should be fine. With mashed wort, obviously you would want to do a standard boil to drive off DMS, so canning after that boil is fine.
Just food for thought.

 

[markcurry]

You can also use the canned wort as gyle for bottle / keg conditioning - instead of sugar or DME. I REALLY like this idea for some of my more special brews - using canned wort from the same batch to condition. It's like free extra beer! (Ok, only a quart or two, but still)
I'll often add excess grain for one of my "simple" grain bill brews, and pull off enough second runnings to can 7 quarts. The pressure canner's cooking at the same time as the brew boil, so it's really not much more time on brew day.
Having canned wort around it's always good to have.
One more key point (which WILL be noted in the pressure canner's manual) - let the thing cool down naturally. I don't even recommend moving it off the burner as Kevin suggests. 1. Moving it around is dangerous. 2. Cooling the cooker too fast (while the contents are still quite hot), can cause the wort to boil out of the jars (inside the canner). Just let it go (hours, if not overnight).
Regards,
Mark

 

[Kampenken]

I also don't get the time savings here. When I make a starter I boil for ten min max, put the pan in a larger pan, swap out the water twice then make an ice bath and leave it be (covered with sanitized plastic wrap), all the time the yeast is out of fridge. Flask has star San and when I come back to it (hours later, sometimes after dinner) I transfer and pitch (don't smack the pack). And I do this about 18-24hrs before I want to pitch. Not days. Pitch at high Krausen. I also will just pitch slurry I've captured- no starter needed!

 

[kombat]

Kampenken: So your yeast starter preparation procedure takes - by your own comment - "hours," yet you don't see the time savings in a procedure that reduces the process to 5 minutes?

 

[daphatgrant]

I've bought everything to do this, just waiting for the dme to arrive in 2 days, great idea to save time! For me the time savings comes from the cleanup side of making a starter. Make and clean once, have starters for many batches.

 

[Carolinadreamer]

I took 11 pds of pale malt and mashed it. Ran off 6 gallons and adjusted the wort to 1.040 with some water. poured it into the jars and processed it in the canner. You dont have to use DME. Also i would not tighten the bands on the jars after they come out of the canner and are still hot. I did that once with some green beans i was canning and it exploded on me. Not the jar but the lid came off in my hand while i was trying to tighten it. Beans all over the ceiling and a few burns on my face.