Pre made wort for starters

General Homebrew Discussion
1

Ok so I hate the time it takes to make a starter. Have to measure out dme try to boil it with out it going full volcano on me. Listening to the wife cry about the smell. Andddddd I always decide to brew at the last minute!!!

soo I have three tubs of lme laying around that I was thinking I could I could boil up in a large batch. Then fill large mason jars and cap them off like typical while they are still boiling hot. And I would have vacuum sealed wort. I could then just dump them in my flask and be on my way!!!

i assume Someone else ha though of this.

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2

You can do this but you need a pressure canner to process at 15psi.

What you describe sounds like the old “open kettle” canning method, which isn’t considered safe for any food, and I don’t think wort is acidic enough to safely process in a boiling water bath.

3

^ this right here

4

Just pull some wort out of your boil pre hop addition, then can it

5

+1 - you can check the pH of your wort and if it’s acidic enough (it almost certainly isn’t) you could get away with just a water bath, but you’d have process the jars somehow for it to be safe.

6

If you plan to use it within a few days you can boil it and put it in canning jars. If you are planning to store it for more than 2-3 days you should refrigerate it or pressure can it. Botulism spores can survive boiling temperatures but can be killed by the temperatures achieved in a 15 psi pressure cooker/canner. They also can’t reproduce in acidic environments, which is why they are not an issue for beer or pickles. Pure wort is a different story and must be treated much more carefully than beer that has been acidified by yeast. Boiling will kill most bacteria and spoilage organisms, but botulism creates such a deadly toxin that it is not worth taking any chances on it.

See: Canning Yeast Starters - Brew Your Own if you can read it without a subscription.

7

There’s also a product designed just for you called Propper Starter.  It comes in a four pack of cans from most homebrew supply stores.

8

I do the pressure canner method.  3 lbs dme, 4 gallons of water gets me 1.033.  I have to do a batch here soon again.

9

Get a digital thermometer with alarm to avoid boil overs.

10

I haven’t boiled a starter in over a year now, thanks to this stuff.

11

I bought a decent sized pressure canner a while back and started canning starter wort.  Once I saw the canned starter wort, combined with the SNS method, I think it’s going to be tough to go back to maker starter wort.  For me, the time savings is worth it.  That being said, I still have considered going back to making canned starter wort.

12

i know its not the answer you want but - making a starter isn’t hard for me?

you could measure out 250g bags (what i do for a 2 litre starter) and set them aside, though i find measuring ~250g is pretty easy. i get 2 litres of purchased distilled water boiling, add the DME and a pellet of hops. boil for 10 mins, then let it cool down by itself.

idk, total time is 20 to max 25 minutes. thats pretty alright imho.

the alternative of preparing wort would require pressure canning, is still potentially dangerous and take time itself.

maybe freezing wort and melting it could be faster?

13

And if that isn’t convenient enough there are some companies out there that sell canned wort that has already been hopped, fermented, and carbonated.
I think you will find that if you view measuring dme  and water a pain that the canning process isn’t going to be attractive.

14

If you are just proofing your yeast with a starter and not growing yeast you could just pull out some of the batch you are brewing into your starter vessel, pitch your yeast in that to proof it then add it to your main fermenter the next day (or within 12 hours).

If you are actually growing yeast it takes a few days as opposed to “brewing last minute” and in that case, if you really making starters, the precanned wort may be the way to go.

15

Have you considered switching to dry yeast?  You won’t have to worry about a starter at all then.

16

I’ve used wort from brew day to make a vitality starter with good results.

17

I now use Propper Starter too.  Yes, more expensive but way easier IMO.  I still boil for 15 min tho.  Don’t trust just adding bottled or distilled.

18

I have been pressure canning starter wort for about five+ years. When I started I would do a mini mash of 1 pound of 2-row to a little over 1 gallon of water. I would then add a dash of yeast nutrient and calcium then pressure can at 15 psi. This worked well but was time consuming but it made 4 quarts of starter at a time that can be stored without refrigeration. Now a days I do no sparge so after emptying the mash I add 1+ gallon of RO water to it and pressure can that for starters. It comes out in the 1.030- 1.035 range for SG, perfect for starters. I use them according to their color, red and dark wort for Reds and dark beers and light wort for the light beers. This kind of makes up for the lower efficiency of no sparge.

19

i add distilled water for various purposes in small amounts to cooled wort and even fermented beer.

i know what you mean, i sometimes feel uneasy about it. but ive had zero infections from it and no perceptible issues.

20

I’ll be perfecty honest, I don’t boil any of my starters unless I’m working with a very low cell count (like stepping up bottle dregs). DME in jug, water from the fridge dispenser, shake like hell, pitch yeast. I know I’m rolling the dice, and I’m not going to suggest that others should do this, but I honestly feel that the risks are quite minimal when starting with a large cell count. I’ve never had any issues that I’ve detected, and I have no hesitations about continuing to do this.