So I read some where that you could use the runnings from the mashtun after you've acheived your boil volume for a starter for your next batch. Instead of using DME.

So I've collected the wort and my question is how do I store it? I've got the wort in canning jars. Do I just put them up on a shelf in my brewery, or do I need to refrigerate it?

Thanks,
Ben

http://www.deadyeast.com/phpBB2/viewtop ... light=wort

If you aren't running them through a pressure cooker (autoclave), then they aren't sterile and won't keep.

Cheers
Dave

Thanks Dave. I guess I'll dump what I have and try it again once I get a pressure cooker.

Yeah, a pressure cooker is on my already-too-long list of things to eventually get. It would be nice to have wort ready-made to make a starter. Also, it would come in handy for sterilizing yeast cultivation tools and such. Oh well, one day, right?

Cheers
Dave

Dave, I have been reading your post on freezing yeast and wort. I'm intrigued by the possibility of doing some of my own. I have a large pressure cooker somewhere. We used it a few times several years ago and it has been storage ever since. When I get things together I'll probably be calling on you for some advice.

A pressure cooker is certainly the way to go especially if you are starting a yeast bank.

The yeast populations you are dealing with off an agar slants or frozen samples are so small that having things as clean and sterile as possible is essential.

Also using the pressure cooker to can wort in small jars really helps makes life a lot easier when it comes time to make starters.

I used to maintain our club's yeast bank on agar slats. Having pre-canned wort on hand made the whole process easier and much less time consuming.

Unfortuantely, when I moved out of state for a couple of years the yeast bank was not maintained in my absence.

Oh well....

- Scott