[COHO] Unsanitary carboy

[Mike T]

>From: "Gary Wirt" <garywirt at bendbroadband.com>
>Mike,
>
>I have two pressure cookers: A large one which will hold 7 quart jars, and 
>a
>smaller one which holds four or five quart jars as I recall.
>
>Being a newbie brewer, please explain what you would do with yeast in a
>pressure cooker.  The high heat of pressure cooking is designed to kill all
>living organisms (including yeast) in canned foods.
>
>Gary

Good question, Gary! No, we're not going to can the yeast. Here's the plan. 
During the next group brew (not the one this weekend, but the June group 
brew), we'll do our own experiment while the rest of the club makes the 
monthly batch. We will make a 10 gallon batch of wort with 2-row only. It 
will be as strong as I can get it and we will boil it for about 20-30 
minutes. Then, we'll dilute it so that the OG comes down to about 1.035. 
This will enable us to get the most wort for the least amount of effort. 
Then, we'll put the wort in the mason jars and pressure cook them. Now we 
will have a bunch of mason jars with sterile wort. When you're ready to make 
a starter, forget about taking out the DME and boiling a little beer to mix 
with your yeast. All you'll have to do is sanitize a growler, or something 
similar, add your yeast, add a mason jar of wort, put an airlock or some al 
foil on top, and wait.
So, we can make and can the wort during the June group brew and then do a 
demonstration of how to make a starter during the June regular meeting. 
Sound good? Of course it does, our yeast will be so happy with us. ;) If 
anyone else has pressure cookers, please bring them. It will help cut our 
time down so that we can finish no later than it will take the rest of the 
club to brew the regular batch.
-Mike

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