OVHA Chat

I pressure canned 29 quarts and 6 half gallon yeast starters . The process was basically just like making an all grain beer to have a preboil gravity of about 1.040. For me that was 14 lbs of US 2 row for 10 gallons. Once the wort was made I filled the canning type quart and half gallon jars till about 1 inch from the top, and placed 2-4 inches of water in the canner (after jars are in the pot). Heated the canner till steaming for a few minutes before putting on the weight (or jiggler). Let the canner climb in pressure till 15 lbs and maintained that for 15 min before turning off the heat. Allow the canner to cool and depressurize naturally. The jars and contents are still very hot at this time so be careful when removing the jars to start the canning process over again.

Sure took a long time canning 7 qts each time, but doing the math of how much time and money it takes to make a starter using DME it was worth it.
Here's the math: Using a very rough estimate of time and excluding energy costs since everyone can use whatever heat source they normally use for cooking.

Normal DME method:
Gather ingredients and equipment: 5 min
weigh out DME: 2 min
Reach boil and boil 15 min: 20 min
Cool in ice water bath: 20 min
Cleanup (if not done while wort is cooling) 13 min
Total for half gallon: 1 hr and cost of DME $1.88 (using 8 oz @ $3.75/lb)

Canning method:
wort production:
14 lbs US 2 row for 10 gallons:
Gather equipment and weigh grain: 10 min
Heat strike water: 20 min
Mash in: 5 min
Mash: 90 min
Mash out: 20 min
Sparge: 1 hr
Clean up 15 min
Total for this process: 220 min and $9.24 for the grain

Canning production:
Fill Jars: 15 min
Heat pressure canner to steaming: 15 min
Pressure maintained at 15 lbs: 15 min
Cool canner to open: 30 min
Total: (60 min each batch)*6 batches + 15 min at end for clean up=375 min
Adding the wort production time (220 min) + canning time (375 min) = 595 min (about 10 hrs). This makes 20, half gallon starters. So about 30 minutes for each starter. Cost: $0.47 each starter ($9.24 for the grain/20 starters).

Thanks John,

I've been canning my starter for a year now.
I've never really put a dollar figure to it but I knew it had to be a lot cheaper when I made it from my own grains vers DME.

Sometimes when I make a light body, low hopped beer I try to make a extra gallon or so and can the extra.

It's a lot easier just to open a quart or two when I make a starter.

I've read once (and now can't find it now) that you want to add some yeast nutrients in the last 5 minutes of the boil. It's mostly Amino Acids, which are the building blocks for protein. This does not speed up fermentation much, but does make for a healthier yeast. (This can also be added when you make the beer but it's a lot easier just to but it in the starter).

Don

That's an awesome write-up John. If anyone else does this, please note that he used a pressure canner and not just a boiling water bath like you might use for pickles, etc. The pressure canner method is the only 100% safe way to do this - and botulism (both ingested and injected into your face) is something you don't want to fool with.

This posted reminded me I used the last of my canned starter on the last brew. Time to make more! If only the weather would cooperate.

Chris Norrick wrote:This posted reminded me I used the last of my canned starter on the last brew. Time to make more! If only the weather would cooperate.

Whats wrong with the weather?
I made my Oatmeal Stout today (and got called into work just as I started the mashout) I hope that the mash sitting for an extra 1 1/2 hour in the tun won't hurt the outcome.

With my terminator I was able to get 73 degs out into the carboy.

I believe you need to get rid of the entire batch. Just give it to me and I'll dispose of it for you!
But, I don't think you'll have any issues. I've mashed over night, but at cooler ambient temps without problems. Sour mashes need like 3-4 days to get really funked up. Any lacto flavors made during your small window will masked by the acrid roast grain flavors. Worst case is a belgain oatmeal stout you dispose at a meeting.

john mills wrote:I believe you need to get rid of the entire batch. Just give it to me and I'll dispose of it for you!
But, I don't think you'll have any issues. I've mashed over night, but at cooler ambient temps without problems. Sour mashes need like 3-4 days to get really funked up. Any lacto flavors made during your small window will masked by the acrid roast grain flavors. Worst case is a belgain oatmeal stout you dispose at a meeting.

I intend to get rid of the entire batch.... one glass at a time in @ 5 weeks, you can come and help.

Ah yes! My preferred method of destroying all evidence also.

Made two beers and one batch of sterile water today.
Wort for canning from Grain
Wort for canning from DME
Sterile water for laying up my yeast when I want to put it to sleep for a time.

Wanted to try out my new pressure cooker.

Recipe: Wort for canning
American Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 2.5 gal
Boil Size: 3.50 gal
OG: 1.042 SG
Boil Time: 50 Minutes

Ingredients:
4 lbs Special Pale
1.00 tsp Wyeast Yeast Nutrient (Boil 10.0 min)
Single Infusion, Medium Body, Batch Sparge

45 min Mash In Add 5.20 qt of water at 171.9 F 154.0 F
10 min Step Heat to 168.0 F over 10 min 168.0 F
Ladled into 16 1pt and 2qt jars
----------------------------------------------

==========================
Recipe: Wort "DME" for canning
Style: American Pale Ale
Recipe Specifications
Batch Size: 2.25 gal
OG: 1.044 SG
Estimated IBU: 0.0 IBU
Boil Time: 10 Minutes

Ingredients:
2 lbs 4.0 oz Extra Light Dry Extract
Boil for 10 minutes then ladled into 16 1pt jars
=====================
Sterile water (used to help slow down the yeast activity when I'm saving my yeast.)
After washing the yeast a couple of time, I add enough sterile water, that has had all the oxygen boiled out, and add this to yeast.

I just add distilled water to some pint jars and put them in the pressure cooker with the wort starter. Usually 15# for 20 min.

You can do the same thing by just taking the extra runnings from a light to medium beer.
Wort should be 1.034 to 1.040 SG and no be too hoppy.