The Best of the worst award this time goes to the Small Ale experiment. In theory you can preserve an ale wort in a tightly sealed sterilized container, for a later brewing. We purchased a plaster bucket with a sealable lid, and duly sterilized it. Into it went the water from re-boiling one of the brewing barley bags, so we could make a weak ale (Small Ale) in the last week to approximate the daily drink. From our resident brewer:
The small ale however was a failure unfortunately when we opened the container to pour into the fermenter it was covered in slime and stank , I was not going to even attempt to strain or go any further with this.
No Small Ale for us!

And sometimes things are just beyond your control - the Inter-Library Loan of the Dame Alice Breyne's household accounts from the 14th century and all the good Barley action that entails arrived the day after the Pentathlon entry was due... and five weeks after the request was submitted, and four weeks after the other books requested at the same time. Still it was interesting, and there will be useful stuff for our wheat entry.
Wendy Espey
8/26/2013 18:19:09

We use a technique as you describe to pasteurise our BIAB (brew in a bag) wort for later fermentation. Trick is there must be zero air/headspace in the sterilised vessel you use and the liquid must be added HOT then left to cool. Similar principle as is used for canning/jam making. A serialised food safe plastic "water jerry" is a better choice than a bucket because you can then squeeze all the air out and achieve a sort of vacuum. Just a note for if there is a next time.
Oh and by we, I mean my hubby, Stuart the brewer from Dismal Fogs :)
Thanks for the great info on the site.

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