Do you guys have best plan to store longer for sugar wort to propagate yeast ? I usually take wort after boiling step during brewing and stored at 5 C inside 20 liter container. Or Boil with DME for starter ?

  • I know this is not the answer to your question per se, but I've always found that storing starter wort is not really worth it. Chucking some DME into a pot of water, boiling and cooling it is so trivial that it's not really worth the hassle of trying to store a starter wort that is sufficiently sterile so as to reliable. – Frank van Wensveen Jul 20 '18 at 10:49
  • But for me and my company i cant use DME to use in a starter !! .. now i m trying with wort after boiling step where wort contains malt and hops where liquid Brix is around 10 and SG is 1.050. – Thant Htoo Aung Jul 21 '18 at 9:10

One easy and convenient way to store sugary wort in order to make futur starter is to freeze it. You can store your frozen wort in your freezer for a long time (i'd say at least 6 month).

I would advice you to separate your wort into little smaller parts so that you can only unfreeze what's needed when it's needed.

  • So u mean if i dont freeze,it'd not last for 6 months? Plz dont mind my question!.. – Thant Htoo Aung Jul 20 '18 at 7:29
  • Best answer, since it is the simplest. – chthon Jul 20 '18 at 14:19
  • Valuable answer !! Points taken!! – Thant Htoo Aung Jul 21 '18 at 9:04
  • I've frozen in the past and have had no ill effects using it in a starter. Aside from cracking one of my juice jugs trying to remove a giant ice cube into a pot... – DHough Jul 25 '18 at 21:37
  • @ThantHtooAung I said 6 month as a rule of thumb for food stored in the freezer but I woiuld guess you can keep it much longer – JeanMi Jul 31 '18 at 6:51

I heard pressure cooking the wort is a great way to make your wort storable for couple of months: https://www.themadfermentationist.com/2014/11/pressure-canning-starter-wort.html

Never tried it myself, due to the lack of a pressure cooker.

  • Ok bro i ll check it out :D Thx for your information and time ! – Thant Htoo Aung Jul 20 '18 at 10:22

The method I’ve yet only heard of, used by breweries and homebrewers alike, is to boil the wort for 10-15 minutes and freeze it. This would also is in line with traditional German Reinheitsgebot.

Personally I use DME for starters.

Best of luck!

Edit: Some yeast labs suggests using a wort of 1.040 to avoid ethanol production when making a starter. Higher gravity may inhibit cell growth.

  • Unfortunately i dun hav DME so i need to use wort after boiling step :( – Thant Htoo Aung Jul 21 '18 at 9:05

Keg it.

Put your boiled wort right into a corney while hot. This sanitizes the keg much like heat does in canning.

Store it with your beer in the keezer.

Use a fresh sanitizes picnic tap and line when drawing for use. Attach cO2 at 2 psi just enough to push it. Then remove a fittings.

If done right you don't even need a boil when doing starters. But bringing the wort to a boil for 3-4 minutes and chilling insures sanitation.

I'll do 5 gallon wort brews, or use second running s and bump to 1.040 with extracts

  • 1
    This answer assumes too much that everyone who wants to homebrew will be kegging, or even would want to invest in kegging gear. – chthon Jul 20 '18 at 14:20
  • My company is brewing now 1500 liter sometimes too !! So i need to start with 20 grams of dry yeast to reach out the amount to brew for 500 liter at least within 5 days and it is now a struggle for me !! – Thant Htoo Aung Jul 21 '18 at 9:07
  • @chthon I understand not everyone kegs. But if you brew enough to want to pre batch starter wort, you're probably ready. If you're doing starters at all you're probably doing 5 gallon or better volume sizes. If your not kegging the same canning principles apply, just use mason jars. – Evil Zymurgist Jul 21 '18 at 13:13

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