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Date: 14 Sep 2006 12:23:39
From: Jeff
Subject: Canning starter wort
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I was going to can a small batch of wort - I'm thinking of trying to
hit 1.035 SG with it. What gravities does the collective shoot for in
starter wort? I saw that some like to vary the gravity based on the
beer they are making - but I'm looking for something middle of the road
since the beers these are going to be used for are all over the map in
respect to OG and ABV,
Also, should the starter wort be hopped, and to what degree? I'm hoping
I don't have to boil starter wort for a full hour to extract enough AA
for the process. OTOH, the descriptions some have posted about starters
indicate that they don't hop them at all... What's the opinion here?
I've done starters in the past, and have hopped some but not all. Since
I'm going to can about 3 gallons, I'd like to get it all done before it
went in the jar.
And finally a question about canning itself - can you can a half-jar
rather than a full jar? I was thinking that it would be ideal to put
1qt in a 2qt jar. Then you'd just open it, throw in the yeast, and
put on a bacterial barrier (sterile gauze) and let it go. You could
even step it up with another pint (assuming I can some pints) if you
wanted to. Does anyone do this?
TIA,
Thanks,
--Jeff
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Date: 14 Sep 2006 14:20:11
From: neal
Subject: Re: Canning starter wort
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I've come to the conclusion that I just need to keep around a can of
generic Coopers or other "lager" and "Ale". It's hopped and there are
plently of styles to fit what you are doing. It's not intended to boil
long and you don't really need to worry to much about decanting off
that starter-beer.
I am definetly going to use that for 'krausening' by lagers in the
secondary. The hassle of reserving and canning wort from the main brew
is not worth it when I can get a decent no-boil kit and make a quart of
wort for krausening.
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Date: 14 Sep 2006 13:41:43
From: Bill Riel
Subject: Re: Canning starter wort
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In article <1158261819.387424.265750@p79g2000cwp.googlegroups.com >,
jjhenze@gmail.com says...
> I was going to can a small batch of wort - I'm thinking of trying to
> hit 1.035 SG with it. What gravities does the collective shoot for in
> starter wort? I saw that some like to vary the gravity based on the
> beer they are making - but I'm looking for something middle of the road
> since the beers these are going to be used for are all over the map in
> respect to OG and ABV,
I think that the one thing you don't want is a starter with too high a
gravity, regardless of the beer your making. I probably shoot a bit
lower than most (about 1.030 or so), but it works fine for me. I think
you'll find that 1.035 is just fine.
I don't bother hopping my starters, but it won't hurt if you throw a
tiny bit of hops in if that makes you feel good.
> And finally a question about canning itself - can you can a half-jar
> rather than a full jar?
Sure - the canning process sterilizes everything. I typically make my
starters from DME & water in canning jars and put them in the pressure
cooker. Typically I'll fill them about 2/3 full so I've got room for
yeast.
--
Bill
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Date: 14 Sep 2006 20:16:42
From: John 'Shaggy' Kolesar
Subject: Re: Canning starter wort
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On 14 Sep 2006 12:23:39 -0700, <jjhenze@gmail.com > wrote:
> I was going to can a small batch of wort - I'm thinking of trying to
> hit 1.035 SG with it. What gravities does the collective shoot for in
> starter wort? I saw that some like to vary the gravity based on the
> beer they are making - but I'm looking for something middle of the road
> since the beers these are going to be used for are all over the map in
> respect to OG and ABV,
It doesn't matter if the starter matches your main beer. Go for what
promotes yeast growth. I think 1.040 is often recommended.
> Also, should the starter wort be hopped, and to what degree? I'm hoping
> I don't have to boil starter wort for a full hour to extract enough AA
> for the process. OTOH, the descriptions some have posted about starters
> indicate that they don't hop them at all... What's the opinion here?
There's no reason to hop your starter. Just boil the wort long enough to
sterilize it.
John.
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Date: 14 Sep 2006 14:41:49
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Canning starter wort
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Jeff wrote:
> I was going to can a small batch of wort - I'm thinking of trying to
> hit 1.035 SG with it. What gravities does the collective shoot for in
> starter wort? I saw that some like to vary the gravity based on the
> beer they are making - but I'm looking for something middle of the road
> since the beers these are going to be used for are all over the map in
> respect to OG and ABV,
I sometimes can leftover beer wort. In general, though, I've found it
simpler in the long run to just keep some DME around. I usually shoot
for around 1.040 for the starter grav.
>
> Also, should the starter wort be hopped, and to what degree? I'm hoping
> I don't have to boil starter wort for a full hour to extract enough AA
> for the process. OTOH, the descriptions some have posted about starters
> indicate that they don't hop them at all... What's the opinion here?
I'm fairly sure this doesn't matter. Hopped wort is supposed to have
some antiseptic properties, but given that you're canning, I don't know
that it really matters much.
>
> I've done starters in the past, and have hopped some but not all. Since
> I'm going to can about 3 gallons, I'd like to get it all done before it
> went in the jar.
>
> And finally a question about canning itself - can you can a half-jar
> rather than a full jar? I was thinking that it would be ideal to put
> 1qt in a 2qt jar. Then you'd just open it, throw in the yeast, and
> put on a bacterial barrier (sterile gauze) and let it go. You could
> even step it up with another pint (assuming I can some pints) if you
> wanted to. Does anyone do this?
Dunno -- I usually do a full jar or a little less. Someone with more
canning experience than me may have a better answer.
--
(Replies: cleanse my address of the Mark of the Beast!)
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