Yeast starters allow brewers to build up cell counts to proper pitching rates from a lower viability pitch of yeast, and one way to simplify the process is to have pre-made wort on-hand. This week on The Brülosophy Show, Martin walks viewers through a process of canning wort, which can help brewers save both time and money.
The Brülosophy Show: Canning Wort For Yeast Starters
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4 thoughts on “The Brülosophy Show: Canning Wort For Yeast Starters”
Please provide a transcript or other written complement. Videos are so slow!
In episode 62 of the Bru Lab, Dr. Maria Moutsoglou stated that the optimal yeast propagation is 2°P or 1.008 SG with a high nitrogen to carbon ratio. Should we be building yeast starters to this instead of the 1.040 mentioned in this video?
No- it’s a trade off. While you might get slightly higher viability using 2P wort, the number of reproductive cycles would be greatly lessened, leading to a far lower final cell count.
I made my first canned wort using the instructions in the video. The jars have floaters in them. Is this normal? What are they? Do I need to strain the wort when making a starter with it?