Wort Canning

[klickcue]

Processed 7 quarts and 10 pints of 1.040 starter wort though the new canner in 1 hour and 10 minutes from start to finish. Figuring a 7 minute air vent time and a 30 minute process time at 15 psig.

Setting on the counter now and the lids are popping down.

I am good for a little bit

[Jdl973]

Did you brew or use DME?

I canned a 5 gal 1.025 brew and I am about half way threw it. Growing yeast like crazy. Just got some of the Rouge Pacman yeast...has anyone used it? Looks real cool. Chris, want a slant or two of it?

Jason

[Blktre]

Im currently doing 2.5g of 1.040 starter wort. I ususally can 5g at a time, but im building a few strains as we speak so im not going to can this amount since i will be using it all for starters and steps.

Ive used Pacman a few times and is also one of the strains im starting now. Its a decent strain. Watch ferment temps over 70* tho.

[klickcue]

I have PacMan on slants. It is an interesting and a very nice yeast. I have several brews with PacMan. If a person wants a dry beer, one would want to look at PacMan. I can get a couple more points out of Pacman vs 001 or 1056.

I am using DME for my canning. Though more expensive, it shortens my canning day without having to mess with the the grain.

I use my PacMan at 60F with a temp controller. PacMan works very nicely at 60F. I use a pitching rate for a hybrid beer from http://www.mrmalty.com/calc/calc.html which works out nicely.

The one more thing about PacMan is that it drops fairly quickly and the beer is clear.

My starter wort day is over with 12 quarts and 15 pints of wort. Now for a nap.

[Jdl973]

Playing with yeast food and drinking beer makes me tired as well. Thinking about doing DME on my propagation food (1.020) for more control and constancy. Will still brew my starter wort (1.042) because it is fun and easy. Swagman has a monster caner and we are going to go right from the boil to the jar to the caner. Hopefully that will cut the time down.

Jason

[klickcue]

You will love the larger canner.

I don't boil by DME, just get it hot. I let the hot and cold break create in the jar and just pour off the good stuff when I do the starter.

Treating a friend of mine to a long list of different beers tonight. Got my nap out!

[Blktre]

If your canning the proper way, then there is no need to boil the starter wort before canning. It does that in the canner. Here is a pic of our normal canning operation. We can bust out some serious amounts in a short amount of time...

[Jensen]

I agree with Andy ( ). I take a mason jar-- 1g DME to 10ml of distilled water. Dump in DME, yeast nutrient, distilled water, stir with whisk for a second or two (optional), lid and band a pressure cook. I have found that 15 min is all that is needed (more will darken wort, take more time, and do nothing more for your starter) with all three of the pressure cookers I have. 1.040 gravity with shelf life of years.

[Bierdog]

Great information. I hadn't quite got to the canner yet, but I have DME, the Canner and hunger yeast.

Thanks for all the good information.

[Swagman]

I agree with Andy ( ). I take a mason jar-- 1g DME to 10ml of distilled water. Dump in DME, yeast nutrient, distilled water, stir with whisk for a second or two (optional), lid and band a pressure cook. I have found that 15 min is all that is needed (more will darken wort, take more time, and do nothing more for your starter) with all three of the pressure cookers I have. 1.040 gravity with shelf life of years.

Sorry about this but as my grandfather said Boy if you don't know you had better start asking some questions. So here goes 1g is what measurment? Also 10 ml (I know that's Milliliters I think ) 10 x 0.0338 = 0.34 oz water? Is this correct. I had to look up the conversion. Having the grain is the only reason for mashing and I guess cost comes into play also.I avoid metric much as possible.
I like this path myself and I have questioned the reason for boil.
Please forgive my lack of knowledge.

God Bless

Dominus Vobiscum

Swagman

[Blktre]

So here goes 1g is what measurment?

Not to butt in, but 1g is grams. So 1 gram of DME per 10ml distilled water per quart jar. Am i right?

[Jdl973]

1 L = 1.06 Qt
1 L = 2.11 PT

1 QT = 0.95 L
1 PT = 0.47 L

1 Lb = 453 g
1/4 Lb = 113 g

So...

1.0 g DME in 10 ml water

is the same concentration as

100 g = 1000 ml (or 1L)

and 1/4 lb = 113.25 g

So....

0.25 lb DME (or ~1 cup) can be dissolved in 1L (1000ml or 1.06 Qt) for water to yield a concentration of approximately 1.040 OG

or to make a bigger batch

1 lb of DME in 4L (4000 ml or 4.25 qt - a gallon and some change) to give you the same concentration.

In "Yeast Propagation and Maintenance: Principles and Practices", by Dr. Raines-Casselman, he recommends a maintenance medial at 1.020 or less for growth of yeast for long term storage, plating and slants (Ibid, p. 6). 1.040OG (or as close to the OG of the wort the yeast will be pitched in) is recommended for use to achieve yeast pitching levels (ibid, p6-7).

Jason

[Jdl973]

Assuming that most DME yields 44 Points per pound in a gallon of water...

0.45 lb DME + 1 Gallon water = 1.020 OG
0.57 lb DME + 1 Gallon water = 1.025
0.68 lb DME + 1 Gallon water = 1.030
0.80 lb DME + 1 Gallon water = 1.025
0.91 lb DME + 1 Gallon water = 1.040
1.00 lb DME + 1 Gallon water = 1.044

There you go Swagman, not math, just good old pounds and gallons

Jason

[Jensen]

Wow, that is a lot of math! Thanks Jason. I think Jamil made it very easy for me about 4 years ago. On his web site he said think metric: a 1 to 10 ratio of DME to Distilled water. He also saved me a lot of time when he said that there was no need to premix\ and or boil the whole batch before putting it in the jars. Just mix you micro solution in each jar-- lid and band and let 'er rip-- for 15 min. Sooooo easy!

[Jdl973]

Are people using distilled water for yeast food? If so, is the water chemistry being re-built before canning? Or does the yeast nutrient take care of the ions/trace needed.

I thought distilling water strips most if not all the minerals out and make the end solution a neutral pH sans ions?

I filtered my water to get the heavy metal and chlorine out and buffer the wort with 5.2. Am i missing something?

Jason