Saving Fresh DME Wort

Discussion in 'General Brewing Discussions' started by Frankenbrewer, Jul 1, 2020.

  1. Frankenbrewer

    Frankenbrewer Well-Known Member

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    I want to make a good amount of DME wort for yeast starters in advance. Will it work like it should say a week or two down the road? Anyone doing this?
     
  2. BarbarianBrewer

    BarbarianBrewer Well-Known Member

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    As long as you're OCD about sanitation and you keep it in a cold fridge, I think the risk of infection should be minimal. Just in case, be sure to give it a close look and an sniff test before using it though.
     
  3. Frankenbrewer

    Frankenbrewer Well-Known Member

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    I clean and sanitize everything before, during and after using everything from spoons to funnels etc.
     
  4. Nosybear

    Nosybear Well-Known Member

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    If you have the knowledge and equipment, can it.
     
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  5. Trialben

    Trialben Well-Known Member

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    As nosey said can it sugar water unfermented in the fridge in my books is a serious infection risk.
     
  6. Head First

    Head First Well-Known Member

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    Yup I have canned wort. It will keep for months. But you have to have a pressure cooker and know how to use it. If you are going to the trouble of making wort ahead of time why not use grain? Save a buck or 2.
     
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  7. Yooper

    Yooper Administrator
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    If you're going to make it up in advance, it should be pressure canned. You could freeze it, but then you'd have to thaw/boil it so it wouldn't be any time saver.
    DME spoils FAST, and in the fridge it may be ok but you'd want to boil it after taking it out of the fridge.
     
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  8. Bubba Wade

    Bubba Wade Well-Known Member

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    You can also use canning jars. Put the hot wort in the jar (180 °F or above), put on the lid, and cool. The lid will seal itself due to the vapor contraction in the head space. One advantage of the canning jars is that you know that it is still sealed as long as the "button" in the middle of the lid is still depressed. You probably want to bring the jars up to temperature in a water bath to avoid shocking the jars and breaking them when adding the hot wort. No need for a pressure cooker or anything fancy using this method.
     
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  9. Frankenbrewer

    Frankenbrewer Well-Known Member

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    Ahhh forget it....I'll just make it as I need it. I don't want to risk infection in something that becomes very important in the brewing process. I appreciate the advice though. Dont fret none, I'll have more questions. Thanks!
     
  10. Nosybear

    Nosybear Well-Known Member

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    Seems to me to be the most logical course of action...
     
  11. Hawkbox

    Hawkbox Well-Known Member

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    I bottle and freeze excess wort for starters off my batches, put it in some hot water the day before and it works a treat.
     
  12. BarbarianBrewer

    BarbarianBrewer Well-Known Member

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    Since this thread seems to have come to a conclusion, I'm going to hijack it and ask @Yooper to give a little info on "DME spoils FAST". First, dumb question/assumption...I assume you are talking about still dry DME and not the wort is was used to make. How fast does it spoil and what is the best method for extending it's freshness?

    I use DME for starters so, the flavor impact of stale DME wouldn't be low....I assume. I usually have an open bag of DME (in a ziploc bag) which I store it at room temperature in the basement (60-70 F/15-21 C). I used to freeze it but, that was a mess because the condensation and DME instantly formed a gooey, sticky mess.
     
  13. Trialben

    Trialben Well-Known Member

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    I've tried this canning style method years back and it was a infected stinking mess:eek:
    I was pretty green back then I posted a thread on here somewhere on it.
    But somehow a bug gut in them jars somehow and all i remember is I got a jar out to make a starter opened it and it was foul.
    So I stuck with prepping my wort and getting my yeast in asap.
    Now I'll even grab my starter fresh wort off mid or end of boil on main batch into a flask which I find super convinent.
    If using kviek I'll cool the batch take a starter sample and pitch the kviek into fermentor and use the dregs to make the next generation from the wort i pinched.
     
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  14. Nosybear

    Nosybear Well-Known Member

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    Reconstituted DME spoils quickly - think setting wort out for all manner of bugs to get into. Best way of extending its freshness is keep it dry. It'll last nearly forever. And keep it sealed - as you noticed, it's very hydrophilic (loves water)!
     
  15. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    #15 HighVoltageMan!, Jul 2, 2020
    Last edited: Jul 2, 2020
    DO NOT USE THIS METHOD! This is an excellent way to produce botulism. The bacteria spores that produce botulism will survive a boil for hours. They reproduce in a low oxygen environment, just like what is produce when canning anything, during reproduction they produce a very deadly toxin. I have heard of people using a boiling bath method, even this can lead to botulism. A boil bath can be used but only if the pH is below 4.6, the lower pH hinders the bacteria.

    I don’t mean to be dramatic or offensive, but this is basic food safety. It’s no joke.

    Edit: I forgot to mention, in order to can wort you need a pressure canning capable of 15 psi. At the pressure the temperature is around 250F from sea level to 1500 feet of altitude. This kills the spores in minutes.
     
  16. Bubba Wade

    Bubba Wade Well-Known Member

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    Not to be contrary, but wort would not be at high risk. With the DME processing, the likelihood of contamination of spores is very low.

    This method is essentially no different than placing wort in a fermenter.
     
  17. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    The risks may be low, but they are there. Botulism kills people in the US every year, mostly from improper home canning. This is nothing to f#*k with! If it doesn’t kill, it can cause breathing problems and paralysis. It is not worth the risk. Do it properly and it’s safe. There is no way to know if the toxin is in the canned wort. It doesn’t alway break to the vacuum of the seal.

    I don’t mean any disrespect, but what you suggest for canning wort is very bad advice. It could cause someone to lose their health.
     
  18. Yooper

    Yooper Administrator
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    No, DME itself doesn't really spoil fast. Sorry for the way I phrased it. It does get rock-hard pretty fast once opened. I use a tall narrow tupperware to store mine, even though I reclose the bag and tie it with a twistie tie, that fits with my canisters, to keep it cool and dry in the cabinet. Like this, but Tupperware brand and not Rubbermaid, but you get the idea.
    [​IMG]


    Dry sugary things don't really spoil because they need moisture. Once it's mixed into wort, especially without hops, it can go back very quickly though.

    Edit- holy cow that's BIG. Sorry about that!
     
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  19. west1m

    west1m Active Member

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    I had a bag of DME sealed with the tie wrap used for starters in the drawer start getting a bit sticky around the top. Divided it up into the amounts I use for starters and sealed each batch in vacuum seal bags.
     
  20. Craigerrr

    Craigerrr Well-Known Member

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    Clever! Why didn't I think of that?
     

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