If you’re not a regular reader of Chris Colby’s fantastic articles in the Beer and Wine Journal, you should be. Here’s his latest…
Wow, had no idea about the botulism of stored and boiled wort for long periods.
Really? That’s why they always tell you to pressure can starter wort made in advance. It’s a killer site and I hope more people become aware of it.
+1 - It is a really great site, as I had expected given Chris’s history as editor of BYO. He’s quite responsive to comments and questions on the site as well.
I would have also replied earlier saying that this was a great website but I was busy reading just about every article on the site. Thanks Denny!
I can all my starter wort (usually 5 gallons at a time). I do use a pressure cooker though and process it at 15psi for 15 mins (250F)
Site saved to bookmarks for when I need brain floss
I’ve got it set as my homepage.
WHAT?? Not this forum? 
Now Look what you did. 
That’s what tabs are for. Why have one homepage when you can have a dozen different sites distracting you from work?
What’s this “work” of which you speak?