Doug has started carrying starter wort in his store. It is stored in the fridge with the yeast in flip-top bottles, and is $1.95 ($1 back with bottle return). One of the THOF guys is making it (Jeff Gill?). Each bottle contains about a cup of starter. The ingredients listed are: water, barley, and hops. I used one to step up some Brit ale yeast, and it worked great. Very easy. open pour pitch!
I have encouraged Doug to label the bottles with a date, and SG.
It should be noted that the starter wort is not pressure canned, and as such may be susceptible to botulism. While the risk of botulism is very low, it is still a risk that people should be aware of. I know we have members who regularly can wort without pressure canning, and to my knowledge they are all still kicking, so my personal concern is minimal.
Starter wort @ Ale&Vino
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Greenblood
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- Location: Lawrence
Starter wort @ Ale&Vino
Cheers!
John Monaghan
"If your feelings were grapes I would crush them. And then, after fermentation, drink them down. And quite possibly later, throw them up again."
John Monaghan
"If your feelings were grapes I would crush them. And then, after fermentation, drink them down. And quite possibly later, throw them up again."
Just be cautious when using starter wort that has not been pressure canned. Non pressure canned starter wort must be refridgerated and should be used within a few months. Pressure canned wort can be stored indefintatly at room temp.
edit: If any of you want to set up a time to pressure can some starter wort, PM me. Mashing your own grain vs using extract is tons cheaper, almost free i may add.
And, i think AV offering is fine, just be smart w/it.
Thanks John for posting.....cheers....
edit: If any of you want to set up a time to pressure can some starter wort, PM me. Mashing your own grain vs using extract is tons cheaper, almost free i may add.
And, i think AV offering is fine, just be smart w/it.
Thanks John for posting.....cheers....
Just call me Andy!
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
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Greenblood
- Brewmaster
- Posts: 944
- Joined: Tue Feb 14, 2006 2:22 pm
- Location: Lawrence
yup, my MIL lets me use hers and Erik another greenboarder KC guy and just joined LBG member has an autoclave as well. We get togther and put both to use and got around 7-8g done in 3-4 hrs. or so.....Greenblood wrote:Andy,
Sean, Shane, and I have been talking about mashing up some starter. Do you own a pressure canner?
John
Just call me Andy!
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
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Greenblood
- Brewmaster
- Posts: 944
- Joined: Tue Feb 14, 2006 2:22 pm
- Location: Lawrence
Awesome! I am pretty sure I have a line on a pressure canner, so that would make 3. We should all plan to get together and do this soon.
Cheers!
John Monaghan
"If your feelings were grapes I would crush them. And then, after fermentation, drink them down. And quite possibly later, throw them up again."
John Monaghan
"If your feelings were grapes I would crush them. And then, after fermentation, drink them down. And quite possibly later, throw them up again."
I suggest for every qt. starter you make, make a pint to go w/ it. This way you have a qt. starter and a pint to step up. This will yield enuff yeast for 10g. of no more than a 1.060 beer.
Just call me Andy!
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
I have had starters that I pressure cooked over two years old stored at room temp and they work great. Clint and I spent a saturday afternoon and canned a couple of cases of quart jars. Should get us well into summer. Canning is the only way to go! Well actually, autoclaving would be the altimate...