Real Wort Starter Storage Idea - Whatcha Think?

Discussion in 'Grain, Hops, Yeast & Water' started by MyQul, Sep 21, 2019.

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  1. Sep 21, 2019 #1

    MyQul

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    I plan on using real wort starters for my next few brews. The wort will be 'harvested' from my FV just before I pitch. To store it I had this idea;

    I will reboil the wort for a couple of minutes and put it in a jar almost to the top. Then leave overnight to cool. The boiling wort will sanize the inside of the jar of course. As it cools the contracting wort will help seal the lid tightly. Once cool I will store the jar of starter in the fridge (putting it in the fridge further helps seal the lid tighter) -perhaps for weeks

    What do you guys think? Any flaws?
     
  2. Sep 21, 2019 #2

    the baron

    the baron

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    Seems pretty fine to me all bases covered with that in my opinion as they say McQul just suck it and see. Good luck
     
  3. Sep 21, 2019 #3

    Oneflewover

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    Seems sound to me. Any chance of cracking the jar if it is cold and you pour in boiling wort?

    For what it's worth I've been freezing mine in plastic containers. Works fine, just need to plan ahead to defrost well in advance of making the starter.
     
  4. Sep 21, 2019 #4

    Clint

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    M.. nip to Wilko and pick up some kilner jars....ok for hot stuff.
     
  5. Sep 21, 2019 #5

    MyQul

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    The way, I've found to stop glass jars/Demijons cracking is firstly put some warm-hot water in them first before adding anything boiling. It warms the glass ad prevents heat shock. I've dont this loads when santising glass for starters and never cracked anything
     
  6. Sep 21, 2019 #6

    MyQul

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    Thats the problem with freezing the wort you then have to defrost it. Hopefully this way I can just open the jar and pour it into my starter DJ
     
  7. Sep 21, 2019 #7

    PhilBrew

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    Hi MyQul

    The method looks sound ... can I just ask about what you mean by "real wort starters" though? AIUI the point of a real wort starter is to make wort for your starter that is the same as the wort you will be pitching into, so you can pitch ALL of the starter into your wort, when the starter reaches high krausen and the yeast are at their most "vital", without impacting the makeup of your brew. So am I understanding that right, will you be brewing the same worts successively over the next few brews?

    Cheers, PhilB
     
  8. Sep 21, 2019 #8

    MyQul

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    Perhaps I've used the wrong term. Rather than making the starter up from DME/LME I will be using wort that I made myself from grain (basically portioning off a small amount of wort prior to pitching yeast into a main batch). The wort wont may not be the same over successive batches
     
  9. Sep 21, 2019 #9

    davidfromUS

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    It sounds like you're using a technique similar to canning and using appropriate jars, lids and screw bands. If you boil the jar (plus the two-piece lids and set aside) and then leave it at 180F, putting hot liquid in won't create a shock.
    I can't say how long wort would keep using your method since it's not the complete canning process--the acidity or lack of it is extremely important. Using wort for bottle conditioning is well-known but that's a relatively short period of time.
     
  10. Sep 21, 2019 #10

    MyQul

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    I did have a quick look at canning, as I know it's something thats very popular in the US (but afaik, hardly anyone does it here). I'm just using some jars from olives and wont be using the two piece lid style jars
     
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  11. Sep 21, 2019 #11

    PhilBrew

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    Hi MyQul
    ... I'm not sure I'm using the term correctly either, but thanks for clarifying your intentions wink... ... I'll maybe start another thread about the other technique sometime, whatever it's called o_O

    Cheers, PhilB
     
  12. Sep 22, 2019 #12

    samale

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    Surely the easiest way is to freeze the wort and it keeps longer. This is how I carbonate my beer. I add the original wort back in before bottling once fermantion is complete
     
  13. Sep 22, 2019 #13

    matt76

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    Sounds reasonable to me. I think this is pretty much how you store jam etc, for example, to preserve it if you make your own. Only thing to watch out for is not cracking the glass due to thermal stress, but if you pre-warm it I reckon you'll be ok.

    Good luck athumb..
     
  14. Sep 22, 2019 #14

    JonBrew

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    https://beerandwinejournal.com/botulism/

    I've shared this few times on here. Unless you're following proper pressure canning procedures to completely sterilise the wort inside a sealed jar (not just boiling it) you run a risk of botulism forming.
     
  15. Sep 22, 2019 #15

    MyQul

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    The whole reason behind this post is, how do I store my own wort for starters long term without filling up the freezer with tuppaware boxes full of it and how to I store the correct amount I need. Having done a bit of googling on freezing/storing liquids. I find, if I use zip lock bags I can freeze them flat (without the wort coming out. I can then stack them once frozen. So I think I've found the real solution I was afer
     
  16. Sep 22, 2019 #16

    MyQul

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    I've read about that, when cubing/no-chilling wort. But as above I think I will now freeze it as I have found way of doing it that is convient for me
     
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  17. Sep 22, 2019 #17

    matt76

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    Out of curiosity, how much are you feezing in each freezer bag? 500ml? 1L?

    Re. the botulism thing - not worth the risk of course, but I wonder whether the presence of hops (if used?) would help given their anti-microbial properties?
     
  18. Sep 22, 2019 #18

    MyQul

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    I haven't started freezing it yet but I plan on freezing 600ml amounts. This means I can use either one freezer bag if I do a starter for a 10L batch or two if I do a 20L brew
     

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