3

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
3

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
1

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
1

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
0

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

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.