Making Yeast Starter Wort

[crupp]

All,
I'm planning a brew day for this weekend, and I thought I would take the opportunity to can some starter wort for future yeast starters. I plan to increase my grain bill enough to allow for about two gallons of extra wort at starter gravity. My question is this: Is the time I plan to boil the wort in the pressure cooker enough, or should the starter wort be boiled as a normal batch would, and then boiled again in the pressure cooker? I hope this makes sense.
Thanks in advance!

Crupp

[DannyW]

The 15 min you boil it in the canner is enough. If you want neater, cleaner looking wort in your jars, boil to hot break in a kettle, then let it settle, then put the clear wort in the jars and pressure cook them. You will still get some hot break in the jars, but FAR less than if you do the first boil in the jars.

If you don't preboil, they look like this, but still work fine:

[crupp]

That makes sense!
Thanks for the help, Danny!

Crupp

[Henway]

So any ideas of a grain bill to make an entire batch of starter wort to be used for all types of beer?
Or would you make slightly different types for Dark/Light/Hoppy

[Dmac08]

You can just use some 2-row. Keep your gravity between 1.030-1.040. Might be easier to just do a 5 gallon extract batch.

[huskerbrew]

I always use extra light DME for starters, no matter what the style being brewed is. I suppose you could just use a simple grain bill of only 2 row, since all you are needing from it is sugars, not flavors. If it makes you feel better, you could just dump out the liquid once the starter is ready. I just dump the whole thing in. My $.02.

[Dmac08]

I always use light or extra light also. It depends on the size of the starter weather I decant or not.

[bcmaui]

JZ has a nice section on this in Brewing Classic Styles, Appendix A.

Signed copies are in the store and it supports the BN.