tag:blogger.com,1999:blog-8066877917844499643.post8434366542217267440..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Pressure Canning Starter WortThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-8066877917844499643.post-652361890908437982020-02-17T20:11:51.330-05:002020-02-17T20:11:51.330-05:00Likely just coagulated protein (break material), n...Likely just coagulated protein (break material), nothing to be worried about!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-56824761994830516142020-02-16T21:50:34.225-05:002020-02-16T21:50:34.225-05:00Is it normal for it to bu chunky?Is it normal for it to bu chunky?Anonymoushttps://www.blogger.com/profile/05345686061256101285noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5645816676216856582019-12-07T10:51:26.143-05:002019-12-07T10:51:26.143-05:00I'd do at least a 30 min boil, but no harm goi...I'd do at least a 30 min boil, but no harm going a bit longer. The high temperature of pressure-canning and no way for steam to escape will result in converting all SMM to DMS. Another option would be to use a darker base malt (like English Pale Ale) which has already had most of the SMM destroyed.<br /><br />Malt extract has the minerals concentrated, but I'm sure distilled to dilute would be fine. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17455639044850845952019-12-07T08:09:00.960-05:002019-12-07T08:09:00.960-05:00Also, if I made concentrated starters, couldn'...Also, if I made concentrated starters, couldn't I just use distilled water for top off or would that dilute the mineral concentration of the starter too much? When boiling on the stove with DME I always used distilled...Anonymoushttps://www.blogger.com/profile/14910674564002864781noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-78580355139187216212019-12-07T06:48:15.619-05:002019-12-07T06:48:15.619-05:00If I plan to make a big batch of all grain starter...If I plan to make a big batch of all grain starter wort you suggest boiling to remove DMS. Are you recommending a full 60 to 90 minute boil or something less? I've decided to start pressure canning as well to save the time during the week. Thanks for your help!Anonymoushttps://www.blogger.com/profile/14910674564002864781noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75790543539433830372018-01-09T07:37:32.358-05:002018-01-09T07:37:32.358-05:00That's fine, just be aware that if the water y...That's fine, just be aware that if the water you dilute with isn't sanitary your starter won't be either.<br /><br />I'd find the operating instructions. Without knowing the pressure there is no way to guarantee you won't end up with botulism. Even a few degrees lower can increase the amount of time required substantially. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-1904318286522586942018-01-08T08:47:22.323-05:002018-01-08T08:47:22.323-05:00I read your blog last night and have made the deci...I read your blog last night and have made the decision to start canning pint's of wort to dilute for 1 liter starters. I used a product (Fast Pitch) that was a huge time saver, but this product has vanished.<br /><br />I plan to make concentrated pints, so my DME ratio will be 100 grams of DME per pint, then that will dilute to a one liter starter when needed.<br /><br />I have an electric (Cuisinart) counter-top pressure cooker that starts the timer once pressure is reached. Since I am not sure the pressure this cooker operates at high, I'll set it for 30 minutes since I am basically at sea level. I believe this to be safe, but wanted to ask your opinion to make sure.Anonymoushttps://www.blogger.com/profile/12159767861149352329noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5189592668893429592017-07-04T16:19:15.526-04:002017-07-04T16:19:15.526-04:00Yes. I do thisYes. I do thisVeccsteezhttps://www.blogger.com/profile/13371279340296188389noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-90326579170011076012017-01-31T20:42:26.648-05:002017-01-31T20:42:26.648-05:00The same amount of time is required once the wort ...The same amount of time is required once the wort gets up to temperature, it just takes longer for that to happen the bigger the jars are. Looks at the USDA website the time goes up roughly 50% going from pint to quart. I see 20-30 minutes suggested on Homebrewtalk for quart jars, so I'd go on the high end to be safe!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-22207642876503635002017-01-31T14:24:24.393-05:002017-01-31T14:24:24.393-05:00Thanks a lot for this post, it is really helpful. ...Thanks a lot for this post, it is really helpful. You give a 15 minute time to boil / steam 8oz of wort. I'm going to use 32 oz quart jars. Do I boil for the same amount of time, double, or something else? How do I figure it out?David Rhttps://www.blogger.com/profile/17281985750976667595noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17798506360935457582016-05-26T19:44:52.550-04:002016-05-26T19:44:52.550-04:00That would be essentially equivalent to not boilin...That would be essentially equivalent to not boiling it prior to canning. If steam isn't allowed to escape from all-grain wort, you'll end up with a high level of DMS in the wort. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-10700696748067545722016-05-21T10:17:32.487-04:002016-05-21T10:17:32.487-04:00Can we use autoclave to boil wort also prior to st...Can we use autoclave to boil wort also prior to sterilisation too as boiling large qty of wort is difficult for us and we hv autoclave in our facilityADIhttps://www.blogger.com/profile/16225274580709630531noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-66225837490517514372016-03-28T16:09:06.866-04:002016-03-28T16:09:06.866-04:00Properly pressure canned wort (or anything for tha...Properly pressure canned wort (or anything for that matter) can be stored at room temperature. If you boil again, there is no problem, but you'd also remove the time savings. <br /><br />There should be a weight that indicates how much pressure is being applied. If you can't reach the full pressure, you'd need to look at other resources to adjust the time. Lower pressures can require exponentially more time to sterilize! The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-28646150384563475332016-03-24T08:08:48.290-04:002016-03-24T08:08:48.290-04:00Hi, thank you for this awesome technique. I still ...Hi, thank you for this awesome technique. I still have some doubt. Do you store you're mason jar "ready to use" in the refrigerator, or it's not necessary when a pressure cooker is used? And when you prepare a starter, do you boil it again? If not, there would be a problem in doing it or it's just useless? Last question sorry :).. how can i find out the pression of my cooker and how much of it it's enough? I suspect mine doesn't get a very high pressure but maybe i can solve it just boiling for several time... Thanks a lot.. Lorenzo<br /><br />Beghehttps://www.blogger.com/profile/07132722757674928998noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-39740770544974011822016-02-22T20:23:13.653-05:002016-02-22T20:23:13.653-05:00My 2L flask fits, maybe ~1/2" below the top l...My 2L flask fits, maybe ~1/2" below the top lip. It could be an inch or so higher as the lid domes up.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-52865287289131049922016-02-22T13:12:07.946-05:002016-02-22T13:12:07.946-05:00Does the 25 qt model fit a 2L flask if you wanted ...Does the 25 qt model fit a 2L flask if you wanted to sterilize it?Anonymoushttps://www.blogger.com/profile/17256157888994849049noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-48294180413697167482015-06-17T20:00:28.899-04:002015-06-17T20:00:28.899-04:00Done correctly, and it'll remain microbe-free ...Done correctly, and it'll remain microbe-free until the lid fails. Some canned food is viable for 100 years or more. Not sure if the nutrient quality will diminish with time, it'll likely darken too as time passes.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-23707684956270719332015-06-09T23:42:09.405-04:002015-06-09T23:42:09.405-04:00How long will canned wort keep?How long will canned wort keep?Anonymoushttps://www.blogger.com/profile/00714903838981814780noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-74634765413070767532015-04-27T21:33:56.631-04:002015-04-27T21:33:56.631-04:00I found 24 screw tops and sealing lids at Walmart ...I found 24 screw tops and sealing lids at Walmart for around $3. Their brand. They also had ball brand. I recommend taking the screw tops off after the jar has sealed. They aren't needed and can rust if they are left in a damp area. They are reusable so you should only have to buy the sealing lid. Most canning books reccomend not reusing the sealing tops. Casey Pricehttps://www.blogger.com/profile/06644878115998754762noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-89604025083911729652015-03-20T12:25:36.464-04:002015-03-20T12:25:36.464-04:00Thanks Michael. I'm using DME, so I should be...Thanks Michael. I'm using DME, so I should be good to go. Thanks for all you do for the hobby. I really appreciate the information you share.Meegshttps://www.blogger.com/profile/04643071538348109865noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-84275263978895983052015-03-19T16:45:19.066-04:002015-03-19T16:45:19.066-04:00With malt extract there is no need to pre-boil bec...With malt extract there is no need to pre-boil because that happened during extract production. For all-grain wort it isn't necessary from a safety standpoint, but if you don't you'll have a DMS bomb. That'll make it hard to do any sensory evaluation on the starter. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-84101000609767500442015-03-18T11:00:48.060-04:002015-03-18T11:00:48.060-04:00From what I understand based on previous comments,...From what I understand based on previous comments, there is no need to pre-boil the wort, correct? Drew Beechum has a post on the Maltose Falcons site on this topic and it sounds like he does not pre-boil the wort either. Just confirming as this Saturday I'll be canning my first starter wort. REALLY looking forward to incorporating this time saving process into my brewing. Making starters is a necessary evil IMO, but a pain in the ass.Meegshttps://www.blogger.com/profile/04643071538348109865noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12763340643782002602015-01-18T09:48:17.205-05:002015-01-18T09:48:17.205-05:00My understanding is that in a pressure cooker the ...My understanding is that in a pressure cooker the steam really does the work. As long as you have a few inches of water in the bottom, you'll be fine.<br /><br />Once you open a jar of sterile wort, treat it as you would any other chilled starter wort. If you'd be comfortable making a big batch of starter and saving some in the fridge for a few days, this would be no different.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-4473860384394250852015-01-16T17:46:05.798-05:002015-01-16T17:46:05.798-05:00Thanks for this - I'm frequently scrambling to...Thanks for this - I'm frequently scrambling to get a starter going the night before brew day because I'm too lazy or just can't/don't find the <1hr to do it earlier..<br /><br />I've got two questions: 1) If you only use one row of jars, how high should the water outside the jars in the pressure cooker be? 1-2 inches above the top? same level as the liquid inside? Lower? (should I expect to find this information in the pressure cooker's manual?)and 2) Once you open a jar, how long would you wait to pitch it. If I make a concentrated jar and want to dilute half of it to use today, then dilute and add the other half as a 2nd step a day or two later.. do you see any problem with that?Tylerhttps://www.blogger.com/profile/02077577722153149545noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-36446382115957342832015-01-09T08:19:03.211-05:002015-01-09T08:19:03.211-05:00I'm looking to create some starter wort that w...I'm looking to create some starter wort that will be useful for culturing not only brewers yeast and brett but also Lacto Brevis. I've read in a few different places (including your book) that Lactobacillus can rapidly lose IBU resistance if cultured in a non-bittered medium. I haven't had a lot of success determining how many IBU I'm looking for in the starter wort in order to retain resistance while minimizing the growth suppressing effects on Lacto. I was planning to aim for 5-10 but would love to hear what your thoughs are. I thought that a bottle of isomerized alpha acid might be a good solution since it would allow me to add IBUs selectively when using the starter and avoid the risk of introducing light-struck flavor from clear canning jars. Also, have you had any issues with starter wort darkening either from the pressure canning or from the sort of oxidation reactions that cause off flavors in LME and DME?AnthonyBhttps://www.blogger.com/profile/05526813172793235085noreply@blogger.com