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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through June 28, 2006 * Canning wort. < Previous Next >

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robert rulmyr
Advanced Member
Username: Wacobob

Post Number: 785
Registered: 02-2003
Posted From: 216.188.236.232
Posted on Monday, June 26, 2006 - 02:32 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've used a pressure cooker to 'can' saved wort. My question, How long do you boil when NOT using a pressure cooker. I plan on using my converted keg, jars on the FB. Should be able to get a dozen quart jars in there. TIA.
 

Bill Ballinger
New Member
Username: Willy_bill

Post Number: 17
Registered: 01-2006
Posted From: 40.0.40.10
Posted on Monday, June 26, 2006 - 02:40 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I only boil mine for 20 minutes.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 5658
Registered: 01-2002
Posted From: 24.57.224.243
Posted on Monday, June 26, 2006 - 02:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

To be on the safe side, I boil wort in a water bath canner for 30 minutes and practice good sanitation. For strictest safety, a pressure canner is recommended. However, there never has been a reported case of botulism poisoning from home-canned wort.
 

Cory Kelm
Junior Member
Username: Galaxy51

Post Number: 57
Registered: 04-2006
Posted From: 67.60.41.141
Posted on Monday, June 26, 2006 - 02:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I am not sure but I pressure cook for 20 minutes and I would think a bit longer for canning with the hot water bath. Maybe 40-45 minutes depending on PH. I would not think extra time would not hurt anything and would give you a longer shelf life and keep you on the safer side. Botulism is very rare but when it happens it can cause death. Also when I use extract and my alkaline tap water I check the PH and acidify to 5.2. The yeast like that PH and it is safer to can with an acidic PH.
 

tranquil_liza
Intermediate Member
Username: Tranquil_liza

Post Number: 297
Registered: 03-2003
Posted From: 69.245.106.189
Posted on Monday, June 26, 2006 - 11:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

is that wort contained in empty beer bottles during this water bath?? and if so, do you cap them during or after the bath??
 

Richard Nye
Senior Member
Username: Yeasty_boy

Post Number: 1474
Registered: 01-2004
Posted From: 68.4.202.69
Posted on Tuesday, June 27, 2006 - 01:32 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I just pressure cooked 5 gallons of starter wort yesterday. I package it in 8ml test tubes and 4oz, 16oz and 32oz Mason jars. There sure was a good hot break when you get it up near 250F. I pressure cooked mine for 25 minutes.
 

Jim Smith
Junior Member
Username: Yajsmith

Post Number: 46
Registered: 04-2003
Posted From: 71.76.145.42
Posted on Tuesday, June 27, 2006 - 10:57 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Richard, where do you purchase your test tubes that you use in the pressure cooker? Thanks, Jim
 

robert rulmyr
Advanced Member
Username: Wacobob

Post Number: 786
Registered: 02-2003
Posted From: 216.188.236.232
Posted on Tuesday, June 27, 2006 - 11:11 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

tranquil liza, mason jars...wort for starters, big starters!
 

Ned Buntline
Member
Username: Ned_buntline

Post Number: 179
Registered: 12-2005
Posted From: 71.248.247.122
Posted on Tuesday, June 27, 2006 - 01:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Jim, you want to use culture tubes:

http://www.cynmar.com/index.php?cPath=187_235
 

Richard Nye
Senior Member
Username: Yeasty_boy

Post Number: 1477
Registered: 01-2004
Posted From: 68.4.202.69
Posted on Tuesday, June 27, 2006 - 01:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Jim, I use these, they're 25ml. But the one's Ned points out look nice too.

http://morebeer.com/product.html?product_id=19905
 

Ned Buntline
Member
Username: Ned_buntline

Post Number: 180
Registered: 12-2005
Posted From: 71.248.247.122
Posted on Tuesday, June 27, 2006 - 04:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here's some others - in fact, the ones I own:

https://www2.carolina.com/webapp/wcs/stores/servlet/ProductDisplay?jdeAddressId= &catalogId=10101&storeId=10151&productId=20961&langId=-1&parent_category_rn=1935|1153
https://www2.carolina.com/webapp/wcs/stores/servlet/ProductDisplay?jdeAddressId= &catalogId=10101&storeId=10151&productId=20806&langId=-1&parent_category_rn=1935|1164

I have the 20 x 150 culture tube and the 21 x 70 vial for wort, and the 16 x 100 culture tube for slants.
 

MacGregor Outkast
Junior Member
Username: Macgregor

Post Number: 79
Registered: 03-2003
Posted From: 24.249.73.221
Posted on Tuesday, June 27, 2006 - 05:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

btw, pressure canning wort for 75 minutes at 15 atmospheres is WAY TOO MUCH!

caramelized a bit it did...

(Message edited by MacGregor on June 27, 2006)
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 3012
Registered: 03-2004
Posted From: 216.23.59.245
Posted on Wednesday, June 28, 2006 - 04:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Most pressure cookers / canners are designed to operate at 15 psig or about 250F. 15 psi is about a single atmosphere of pressure. At that pressure, the relief valve ( dohinkey that rocks)vents.

Dan

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