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Message |
    
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: | 
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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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Brews and Views Archive 2006 
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