I have to ask, as a bread maker, doesn't pressure cooking kill the yeast culture because of the high temperature? Also about removing the jars - SOME CANNERS will let their jars sit for 10minutes or so after they take off the lid of the pressure cooker so the jars are less likely to burst if you accidentally bump them before they cool completely, others do not wait and do just fine - if you followed steps properly, sealing on the counter is perfectly fine but if after 24 hrs they do not seal th
@gingergargoyle Indeed, pressure cooking (if done correctly) will kill everything. This procedure is merely to make and keep the wort that will eventually be used to grow yeast. Thanks for the comments, I agree that a more patient procedure would include cooling in the pressure cooker. In my case, I do multiple batches in a day and prefer to keep the cooker in action. In ALL cases, one should be extremely careful not to bang the jars (they are glass, after all). YMMV!
Everything well done to the T - great advice just a couple of points. (1) not sure why you so underfilled them (should be to bottom of rim), and (2) if the jars are too hot and not sealed on the counter (lids not sucked down yet), then you removed them from the canner too soon. You are supposed to let the canner come down to ambient temperature again.
Everything well done to the T - great advice just a couple of points. (1) not sure why you so underfilled them (should be to bottom of rim), and (2) if the jars are too hot and not sealed on the counter (lids not sucked down yet), then you removed them from the canner too soon. You are supposed to let the canner come down to ambient temperature again.
@alanmckay Good points. I usually fill the jars to the bottom of the rim but always lose some during the canning process (the lids should not be fully tightened). As for the second point, it is only absolutely necessary to let the canner cool to the point that the pressure is back to ambient. Once this happens, I remove the pressure weight and open the canner so the jars can cool more quickly (in the canner it would take several hours). The lids may not seal because of debris along the rim.
@subasavage - I think you ought to re-check a good book on canning because all the ones I've read say to not open the canner until completely cooled. I used to take them out too early like you do, but not anymore. If the jars are not popped down, they have been taken out too soon. That probably won't matter one bit for wort, but it could matter for other less forgiving foods
@subasavage - p.s. I cannot see the top of the canner very well, but it looks like you've actually got an autoclave and not a pressure canner. This has to pre-set at 20 psi and could explain why you lose so much wort. Youtube does not let me post links to the photos of my 2 All American units - one with the autoclave top, and the other with the canner top. If you do have the autoclave (the flick-down thing instead of the round 3-setting thing) you can buy the other parts from All American
@alanmckay I have the 15 qt All American canner with the round 3 setting thing and I set it to 15 psi. As for when to open the canner, google NCHFP and find the "using pressure canners" section under "how do I?, can"- see step #9. Since we both agree that it doesn't matter, lets leave it at that. For viewers canning for the first time, MAKE SURE YOU READ YOUR CANNER'S INSTRUCTIONS PRIOR TO USE. This video is not meant to fully cover canning details (see above website for more info).
i think you can pour and then autoclave (pressure cook) your plates that way you remove the pouring step after autoclaving and there by infected plates
@HomeDistiller Quite right, I have gone this route before. There are two things to be careful of if autoclaving after pouring plates (1) the agar powder is added to hot wort and THOROUGHLY dissolved and mixed, and (2) the plates must be well above the liquid line in the pressure cooker. In the first case, I have had poorly solidified plates because there was uneven mixing of the agar powder (I use cold wort). In the second case, as the plates are not water tight, they will take on water.
Mix the ingredients listed in the recipe (scaled to whatever size you plan to make) and pressure cook. Either pour to sterilized plates/slants immediately or allow to cool and reheat at a later date to pour (as shown in this video). That's all there is to it!
I have to ask, as a bread maker, doesn't pressure cooking kill the yeast culture because of the high temperature? Also about removing the jars - SOME CANNERS will let their jars sit for 10minutes or so after they take off the lid of the pressure cooker so the jars are less likely to burst if you accidentally bump them before they cool completely, others do not wait and do just fine - if you followed steps properly, sealing on the counter is perfectly fine but if after 24 hrs they do not seal th
gingergargoyle 3 months ago
@gingergargoyle Indeed, pressure cooking (if done correctly) will kill everything. This procedure is merely to make and keep the wort that will eventually be used to grow yeast. Thanks for the comments, I agree that a more patient procedure would include cooling in the pressure cooker. In my case, I do multiple batches in a day and prefer to keep the cooker in action. In ALL cases, one should be extremely careful not to bang the jars (they are glass, after all). YMMV!
subasavage 3 months ago
This has been flagged as spam show
Everything well done to the T - great advice just a couple of points. (1) not sure why you so underfilled them (should be to bottom of rim), and (2) if the jars are too hot and not sealed on the counter (lids not sucked down yet), then you removed them from the canner too soon. You are supposed to let the canner come down to ambient temperature again.
alanmckay 1 year ago
Everything well done to the T - great advice just a couple of points. (1) not sure why you so underfilled them (should be to bottom of rim), and (2) if the jars are too hot and not sealed on the counter (lids not sucked down yet), then you removed them from the canner too soon. You are supposed to let the canner come down to ambient temperature again.
alanmckay 1 year ago
@alanmckay Good points. I usually fill the jars to the bottom of the rim but always lose some during the canning process (the lids should not be fully tightened). As for the second point, it is only absolutely necessary to let the canner cool to the point that the pressure is back to ambient. Once this happens, I remove the pressure weight and open the canner so the jars can cool more quickly (in the canner it would take several hours). The lids may not seal because of debris along the rim.
subasavage 1 year ago
@subasavage - I think you ought to re-check a good book on canning because all the ones I've read say to not open the canner until completely cooled. I used to take them out too early like you do, but not anymore. If the jars are not popped down, they have been taken out too soon. That probably won't matter one bit for wort, but it could matter for other less forgiving foods
alanmckay 1 year ago
@subasavage - p.s. I cannot see the top of the canner very well, but it looks like you've actually got an autoclave and not a pressure canner. This has to pre-set at 20 psi and could explain why you lose so much wort. Youtube does not let me post links to the photos of my 2 All American units - one with the autoclave top, and the other with the canner top. If you do have the autoclave (the flick-down thing instead of the round 3-setting thing) you can buy the other parts from All American
alanmckay 1 year ago
@alanmckay I have the 15 qt All American canner with the round 3 setting thing and I set it to 15 psi. As for when to open the canner, google NCHFP and find the "using pressure canners" section under "how do I?, can"- see step #9. Since we both agree that it doesn't matter, lets leave it at that. For viewers canning for the first time, MAKE SURE YOU READ YOUR CANNER'S INSTRUCTIONS PRIOR TO USE. This video is not meant to fully cover canning details (see above website for more info).
subasavage 1 year ago
i think you can pour and then autoclave (pressure cook) your plates that way you remove the pouring step after autoclaving and there by infected plates
HomeDistiller 1 year ago
subasavage 1 year ago
I have been studying brewing for the last 4 months and this is the first I have heard of this technique. Great work. Five stars.
fredknack 2 years ago
John, how do you get your woman to help you brew?
Decanthas 3 years ago
Awesome! Thanks!!
gabrieltroy 3 years ago
What's your basic step-by-step on making your wort agar?
gabrieltroy 3 years ago
Mix the ingredients listed in the recipe (scaled to whatever size you plan to make) and pressure cook. Either pour to sterilized plates/slants immediately or allow to cool and reheat at a later date to pour (as shown in this video). That's all there is to it!
subasavage 3 years ago
nice video, man! thnaks!
raphaelvilamiu 3 years ago