No DME for starter. Mash a batch of wort? Why not Dextrose?

[brewjedi]

You dont think siphoning out of the pressure cooker is adaqute? I'm using 1.5 liter wine bottles which I boil before use and 3 piece airlocks. I'm brewing every week just about so storage hasn't really come up yet but I figure I could cap and refridgerate for a couple weeks then wake it back up if I wanted. Besides, by that logic dont we all risk botulism on every batch of beer we bottle? Not pressure cooking by the way. Thats just how I would do it...

[Afterlab]

Besides, by that logic dont we all risk botulism on every batch of beer we bottle? Not pressure cooking by the way.

Aside from the spores that are killed off during a 60 min boil, by the time wort is fermented into beer the pH level has dropped low enough to where you don't need to worry about them surviving. Saving starter wort that has maybe been boiled 15 min is a different story. Unless you have some really undesirable water chemistry in your house, the pH level of starter wort is not acidic enough to kill off spores.

[brewjedi]

Only 15 minutes. Why didn't some one tell me I only had to boil my starter wort for 15 min. Like I said I had no DME so I crushed 2 pounds of pale malt and made a mini mash of 1.5 gallons which I then boiled for 1 hour. I didn't see why it should be treated any differently then beer wort. So I guess I'm good to go on storing this yeast if I was going to.

[EL TIZZO]

Only 15 minutes. Why didn't some one tell me I only had to boil my starter wort for 15 min. Like I said I had no DME so I crushed 2 pounds of pale malt and made a mini mash of 1.5 gallons which I then boiled for 1 hour. I didn't see why it should be treated any differently then beer wort. So I guess I'm good to go on storing this yeast if I was going to.

Check out the Brewstrong episode on yeast starters...all of this gets explained in there...

"Why you no listen to the Palmer and Jamil?"

Cheers!