Pressure Canner and Yeast Starter

[klickcue]

I made mention to one of the forum's esteem members in a PM that I was feeding my many yeasts the other night.

This goes back to feeding my chef (starter) for sour dough bread and culturing butter milk, which I have done for years.

If you happen to have a pressure canner that your grandmother has given you or you have purchased, it is very easy to make yeast starter wort ahead of time without the trouble of ice and cooling the wort down to pitch the starter yeast.

My pressure canner will hold 7 quart jars in the canner.

Basically what I do is dissolve 3 ounces per quart of water (DME) in a boiling kettle. I heat the DME/water up until the froth (protein/air) just starts to form. A little less than 7 quarts of water is needed in my case because of the volume of the DME, plus there is need for head space expansion in the canning jar.

The hot DME/water solution (wort) is transferred to the canning jars with about 1/2 inch of head space between the top of the jar and the wort. The canning lid flat and the jar ring are tightened on snugly but not overly tight. I process the wort for 15 minutes at 15 psi.

After the 15 minutes of processing time, the heat source is turned off and the canner is allowing to drop it's temperature naturally over time. The next day, as an example, the wort is cool and ready to store or use as a yeast starter or feeding wort.

Easy and no rush is involved, just store the wort starter until needed for the next batch of starter or feeding of the yeast.