I’ve really been slacking off with the brewing/blogging for the past few months. Oh well, that’s what happens when life/work gets in the way. I’ve been doing a lot of reading about making/canning starter wort. It seems like a no brainer to me! After all, it would take no time at all to get a yeast starter going during the week.
From some research online, I read that you want the gravity of the starter wort to be between 1.030-1.040. Using Beersmith, I came up with a basic recipe of 5 pounds of pilsner mashed at 148F for about 3.5 gallons of starter wort. Beersmith predicted a starting gravity of 1.037 which was spot on!
I gave each quart jar over an inch and a half of headspace, to compensate for the hot break when it boils inside the jar while pressure canning. In total, I filled 14 quart jars, which should last me a long time!
I processed the jars at 15psi for 15 minutes. Lots and lots of break material. Only 2 of the 14 jars did not seal, and I put those jars straight into the beer fridge to use up for my starter on my next brew. I’m kinda proud of myself for not making a huge mess! 🙂
Until next time, Happy Brewing!