|
Post by jkor on Apr 18, 2020 16:22:55 GMT -6
I wanted to start up some yeast. I have several quarts of pressure canned starter from December....2011. It's all still sealed properly, i assume its good. Just wondering if anyone knows negative side effects of using 9 year old starter wort.
|
|
|
Post by Leftympfrmde on Apr 18, 2020 16:32:00 GMT -6
If it smells good, I'd say go for it.
|
|
|
Post by bklmt2000 on Apr 18, 2020 16:33:25 GMT -6
I wanted to start up some yeast. I have several quarts of pressure canned starter from December....2011. It's all still sealed properly, i assume its good. Just wondering if anyone knows negative side effects of using 9 year old starter wort.
None. If it was canned properly and no seals broke, you're good to go.
|
|
|
Post by jayb151 on Apr 18, 2020 17:17:41 GMT -6
Wow, I've heard so many people ask the same question before trying to can starter wort. Usually people are all on about botulism.
I see no problem using it as long as it looks and smells good, and everything was still sealed.
|
|
|
Post by Ken on Apr 18, 2020 17:24:06 GMT -6
If we don't hear from JKor for awhile... we know why. I would give it a good sniff test. I'm sure there would be some visual signs as well. I have never done anything even remotely similar to this so I'm really no help but I'll call 9-1-1 if JKor starts convulsing.
|
|
deerslyr
Full Member
Cheesehead
Posts: 158
|
Post by deerslyr on Apr 18, 2020 22:04:25 GMT -6
I'm not a scientist... wouldn't botulism show via a bulged lid?
If it goes badly, I claim the car.
|
|
|
Post by Ken on Apr 19, 2020 7:45:23 GMT -6
I'm not a scientist... wouldn't botulism show via a bulged lid? If it goes badly, I claim the car. Take your bulge somewhere else. This isn't the PH.
|
|
|
Post by bklmt2000 on Apr 19, 2020 7:54:06 GMT -6
The lid would be deformed, same as you'd see with store-bought canned goods that spoiled.
Can't remember if the wort itself would be discolored or not, but the lid being deformed would be a sign that the wort was contaminated and should be tossed.
|
|
|
Post by Ken on Apr 19, 2020 8:02:46 GMT -6
The lid would be deformed, same as you'd see with store-bought canned goods that spoiled. Can't remember if the wort itself would be discolored or not, but the lid being deformed would be a sign that the wort was contaminated and should be tossed. Can I also assume that the jar would be kept at room temp (in a basement or something)? I know parents used to can things and keep them so that they had fresh (whatever they canned) over the winter, etc. but I have no idea how long they kept it or how long it would be good. A little searching brought me to THIS.
|
|
|
Post by bklmt2000 on Apr 19, 2020 8:11:37 GMT -6
room temp or cellar temp would be fine for starter pressure-canned starter wort (boiled isn't good enough; needs to be pressure-canned to kill the boutlinum spores that might be present).
In the case of canned food, I've heard 1-2 years is the high end of how long stuff can be stored before flavor begins to go downhill. So if you're canning food to store over the winter, but intend to eat most/all of it in a year or less, the food's flavor should be fine until eaten.
For starter wort, flavor isn't a big concern, since it's going to be used to grow yeast. That said, I'd still inspect the pressure-canned wort carefully, smell it well, and make sure the lid isn't deformed, especially since the wort is pretty old (over 8 years). Any of those criteria fail, that wort goes down the drain.
|
|
|
Post by Ken on Apr 19, 2020 8:30:31 GMT -6
Sounds reasonable. Visually inspect, give it the sniff test and if anything seems dicey, abort mission. I'll also mention just in case JKor would like to avoid making an old-school starter... they make canned wort these days. I saw a pint of it in my LHBS not long ago. I don't remember the price but it seemed steep to me and I say that knowing that homebrewers are a frugal bunch. Oh I stand corrected. $4.25 for a can of PROPPER!
|
|
deerslyr
Full Member
Cheesehead
Posts: 158
|
Post by deerslyr on Apr 19, 2020 13:17:17 GMT -6
I seem to remember people using Malta Goya from the local bodego as starter wort as well. Has anyone tried this?
|
|
|
Post by bklmt2000 on Apr 19, 2020 13:23:38 GMT -6
I seem to remember people using Malta Goya from the local bodego as starter wort as well. Has anyone tried this?
Personally, no, but there's quite a bit of positive feedback online about using MG as a ready-made starter wort.
One webpage I just read said the OG for the Malta Goya was ~1.060, so you might want to cut with a bit of boiled/cooled water to knock the OG down closer to 1.040 or so.
Looks like MG is packaged in a 7fl oz bottle, so if you cut it with ~4-5 oz of boiled/cooled water, your starter wort OG would be right around 1.040.
|
|
|
Post by Ken on Apr 19, 2020 15:38:19 GMT -6
I just remember someone on the blueboard mentioning that they used it and they kept calling it "Malto Gayo" over and over. I kind of lost track of the point of the OP because I was giggling the whole time. Malto Gayo. Malto Gayo. Malto Gayo.
|
|
|
Post by zymot on Apr 19, 2020 16:41:56 GMT -6
Malto Gayo. Malto Gayo. Malto Gayo. Not that there is anything wrong with that.
|
|