Yeast Starter Wort

[blisster]

Have you looked into these @blisster ? Seems to simplify things if they work as advertised.

http://www.northernbrewer.com/fast-pitch-canned-wort-4-pack

Yeah, I'd def get those if they were available locally and cheaper. With the exchange rate/shipping/duty would probably be around $20-25 CND.

I found a 22qt pressure cooker on kijiji so will give canning a shot... I just don't know what I'm doing, lol 

That's the end goal to get canned wort without paying $10 per starter.

Pierre, I'd say even a quick 15-30 minute boil would be sufficient on these. I think adding bottled water would be fine, I mean we're encouraging as much air to enter the starter as possible and not worried about what's in the air. Or is there another concern I'm missing?

I think I'd be OK with adding bottled water to a dilute a high gravity canned wort.. My concern is introducing contaminants but that risk would be quite low with bottled water I would think? And, like you said, encouraging air flow has that risk anyway.

I'm wondering if the boiling of the wort to get rid of DMS before pressure canning for 15 minutes would even be worth the trouble?

I'm up for canning some jars whenever works with you..

[fakr]

If money is the issue and not time, you could always reboil the diluted canned wort before making the starter if you're concerned with possible contamination.  There's definitely extra time involved with that though.

I know this isn't all that practical for most home brewers, but I've collected fresh yeast from a fermenter on brew day, and pitched it in the new batch.  Fermentation has always taken off for me within an 8 hour period doing it this way.  There is also more than enough yeast for a single batch, so you really don't have to be concerned with growing your yeast in the new batch via aeration.  There's enough to kick off right away.
I've done this over 3 generations with great results.  I can't seem to fit more than 3 consecutive batches in a row with my busy life, but you could technically do this for many many batches...like Picaroons, or the Pumphouse.  Pumphouse pitches 20 generations before starting with fresh yeast again.



Anyway, this is a great way of ensuring your yeast is clean and healthy without canning, refridgerating, etc, and if you can do it over and over, you can take expensive liquid yeast and spread the cost over many batches.

[robcoombs]

I think I'd be OK with adding bottled water to a dilute a high gravity canned wort.. My concern is introducing contaminants but that risk would be quite low with bottled water I would think? And, like you said, encouraging air flow has that risk anyway.

[/quote]

What about adding sterile distilled water, its incredibly cheap at any pharmacy?

[fakr]

yeah, I don't think there would be an issue there...give it a try and if you don't run into any issues, then add that to your routine