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Brews & Views Bulletin Board Service * Brews and Views Archive 2008 * Archive through March 30, 2008 * First Time Canning Wort < Previous Next >

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Matt C.
New Member
Username: Brewdad

Post Number: 8
Registered: 01-2008
Posted From: 72.78.240.227
Posted on Friday, March 07, 2008 - 06:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I am about to make up some starter wort for the first time. I saw two ways to do it. First way is to simply place DME and Yeast Nutrient into each mason jar, add water and shake, then place in pressure cooker. The second way is to boil up the DME and water and then place into the mason jars and into the cooker. Is there any real need to pre-boil the wort prior to placing it into the pressure cooker? I searched the archives, but really couldn't find any answer to this.
 

Sand
Intermediate Member
Username: Sand

Post Number: 378
Registered: 03-2003
Posted From: 66.209.141.17
Posted on Friday, March 07, 2008 - 06:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I usually boiled it till the threat of a boilover was past and then put it in the mason jars.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 5393
Registered: 03-2004
Posted From: 65.29.223.32
Posted on Friday, March 07, 2008 - 06:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I just made three cases of quart starters. All I did was mix the extract up in a pot and ladle it into the jars. I don't see a reason you could not add the extract directly too.
 

Paul Edwards
Senior Member
Username: Pedwards

Post Number: 1550
Registered: 03-2003
Posted From: 76.251.242.187
Posted on Friday, March 07, 2008 - 06:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

When I can starters, I boil the wort for a while first, then put into mason jars. I use a pressure canner, not a plain water bath canner.

I'm not sure I have a good reason for boiling it first, tho.
 

David Lewinnek
Intermediate Member
Username: Davelew

Post Number: 438
Registered: 02-2005
Posted From: 198.51.251.205
Posted on Friday, March 07, 2008 - 07:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The only reason I can see for boiling first is to ensure that all of the DME and yeast nutrient is evenly distributed, and to make it easy to take a hydro sample.
 

Matt C.
New Member
Username: Brewdad

Post Number: 9
Registered: 01-2008
Posted From: 72.78.240.227
Posted on Friday, March 07, 2008 - 08:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks-- I did a mixture where I heated the Wort without boiling to dissolve the DME and then added to jars. Used my refractometer to check the gravity. It's going well. Thanks.
 

Cory K.
Member
Username: Galaxy51

Post Number: 168
Registered: 04-2006
Posted From: 168.103.130.30
Posted on Friday, March 07, 2008 - 08:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

First of all be safe! Read, understand, and comply with your operating instructions.

I have canned several batches with the pressure cooker and have not preboiled the wort. A very small amount does boil out of the mason jars but every jar has sealed. 1.040 is a commonly used SG. Although it is not necessary I correct the PH to 4.5 and use a yeast nutrient.

Be sure to let the pressure cooker blow long enough to exhaust all the air. I think 10 minutes is recomended. Then put your weight on and start the 15 minute cooking time when the weight starts jiggling.

Good luck!
 

Darren B
New Member
Username: Darren_b

Post Number: 2
Registered: 03-2008
Posted From: 136.159.142.11
Posted on Saturday, March 08, 2008 - 03:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sorry if I am being thick, but I'm afraid I don't understand this post. If you are making up starter from extract, and you are considering boiling it first, why would you want to sterilize it (pressure cook it) and put it in mason jars? Why can't one just boil it up fresh right before they pitch their yeast? It only takes a few minutes to cool and would save a lot of time and effort washing mason jars and messing with a pressure cooker?
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 5398
Registered: 03-2004
Posted From: 216.23.55.202
Posted on Saturday, March 08, 2008 - 05:40 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

There is no reason you can't do exactly what you say, Darren. Canning is usually done to make a lot of starters at once for use at a later time.
 

Paul Hayslett
Senior Member
Username: Paulhayslett

Post Number: 1584
Registered: 02-2002
Posted From: 71.234.46.245
Posted on Saturday, March 08, 2008 - 06:40 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yup. I make up 6 or 12 quart jars at a time. Then I can just grab one off the shelf when I need it. I don't know if it saves any time overall, but it means I can do the time-consuming parts when convenient.
 

Matt C.
New Member
Username: Brewdad

Post Number: 10
Registered: 01-2008
Posted From: 72.78.240.227
Posted on Saturday, March 08, 2008 - 07:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Darren:

I want to be able to have numerous quart and pint jars on the shelf at room temperature. This way, any time I want to prepare a starter, I simply need to take a pint off the shelf and add yeast. I can also step up the starter without having to boil and cool the wort each time (which is always an annoyance to me)
 

Bill Tobler
Intermediate Member
Username: Billt

Post Number: 456
Registered: 08-2001
Posted From: 216.99.65.10
Posted on Sunday, March 09, 2008 - 09:07 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I like to make 3-5 gallon starters using grain. I mash in 4.5 to 7.5 pounds of grain, run off into my kettle, mix well and fill all the jars. I have a large pressure cooker and it really does not take that long, and you get good quality wort. DME is ok, but expensive..
 

Scott Folsom
Member
Username: Sfolsom

Post Number: 188
Registered: 03-2004
Posted From: 68.227.205.171
Posted on Sunday, March 09, 2008 - 10:55 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I basically make a 5 gallon all-grain, 1.040 wort. I make this right after making a batch of beer and just dump it in the BK with all the trub and leftover hops. I boil it for about 20 min. I do the starter mash during the boil and then boil IT while I'm pitching yeast and cleaning out the MT, etc. I drain it straight into the canning jars and then put them under pressure. I don't care if any trub or hop particles get in the jars, and it does not add that much time to my brew day.
 

Darren B
New Member
Username: Darren_b

Post Number: 4
Registered: 03-2008
Posted From: 136.159.142.11
Posted on Sunday, March 09, 2008 - 02:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Matt -- that makes a lot of sense now. Thanks for the clarification.

I only have a small pressure cooker that can't handle many jars, but if I could do a bunch at a time like you, your method could be really handy.