Beer Forum

I am looking into harvesting my yeast at the best possible time. I am guessing that it is during primary when it starts bubbling on top? 2-3 days? I also am going to make up a small batch of wort to make yaest starters out of and to be able to can it and store it so I have it on hand.
I want to use the pint mason jars for the yeast and for the canned wort.
Anyone have any other ideas for this?
Istead of boiling the wort in my kettle, I am just going to can it. Seeing as how the temps get high enough to pasturize during canning, I think this will work.
Is my logic flawed or will this work out well?
I am confident in my sanitation procedures, so I really want to save a buck and keep a nice library of yeasts on hand and ready to go.
Thanks and Cheers!

I freeze my wort for starters in big margarine tubs.

3 Dogs

I've been canning my starter wort for years. I've tried boiling the wort before canning and canning without boiling first. Both ways work just fine. This difference is more break material in the ones that were not preboiled.

If you can, use quart jars instead of pints. Because of the break material you are going to lose a little wort when you decant it into whatever container you use for your starter. Two quart jars of canned wort will net me about 1.5 liters of clear starter wort in my erlenmeyer flask. This amount seems to work just right for my starters.

Wayne