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Starter wort @ Ale&Vino
Posted: Mon Jan 15, 2007 5:49 pm
by Greenblood
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.
Posted: Tue Jan 16, 2007 2:36 pm
by Blktre
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....
Posted: Tue Jan 16, 2007 3:56 pm
by Greenblood
Andy,
Sean, Shane, and I have been talking about mashing up some starter. Do you own a pressure canner?
John
Posted: Tue Jan 16, 2007 4:04 pm
by Blktre
Greenblood wrote:Andy,
Sean, Shane, and I have been talking about mashing up some starter. Do you own a pressure canner?
John
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.....
Posted: Tue Jan 16, 2007 4:49 pm
by Greenblood
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.
Posted: Tue Jan 16, 2007 8:37 pm
by Blktre
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.
Posted: Wed Jan 17, 2007 1:09 am
by Jensen
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...