How to make starter wort...

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How to make starter wort...

Postby Mob_Barley » Wed Sep 01, 2010 4:30 pm

I figured I'd make some starter wort and put it in some quart jars for when I start brewing again. I need to use up some of my older pils malt anyway. What are the specs on using a pressure canner, ie. 15 psi for xx minutes? Will I still need to boil the wort at all since I'll be sterilizing it in the canner? Or can I just sparge to the correct gravity (1.040) and drain into the jars?
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Postby yeastmeister » Wed Sep 01, 2010 5:11 pm

20 minutes at 15 psi is the wet sterilization standard. No need to boil it, although it will boil over a little in the jars if you don't let the hot break happen before canning. I never boil it anymore. Put the lids on, very loosely however.

Open the canner as soon as the safeties release, and tighten up the tops a little. I made the mistake of letting the darn thing sit overnight, and none of the jars had sealed. It takes rapid temperature change like opening the canner when hot to make the lids seal.
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