Upset stomach

[jens183]

I just read this thread (I didn't want to crash that thread) and just rememered that someone complained about getting stomach pain from (over)consuming some of my un-sulfated homebrewed plain mead fermented with the brewer yeasts fermentis saflager s23 and k1v-1116.

Is that a issue concerning to much active(or dead for that matter) yeast? Infections ... ?

What should I do to prevent that from happening in the future when if I want to give mead to "non-immune" persons? filter, Pasturize it, wait longer and rack more before bottling(I racked that one about one time before bottling)?

[Echostatic]

This may be related.

http://www.ehow.com/info_8353812_hap...dry-yeast.html

How does your brew look before bottling? Totally clear? Not dropping any more sediment? If you don't want to sulfite, you could add a fining agent and wait. Or add nothing and wait a long time to make sure everything drops out.

[jens183]

Thanks for answer.

Originally Posted by Echostatic

...How does your brew look before bottling? Totally clear? Not dropping any more sediment? If you don't want to sulfite, you could add a fining agent and wait. Or add nothing and wait a long time to make sure everything drops out.

-Usually I rack once after primary and one or two more times before bottling if I dont have any concern about leaving to much headspace.
-I usually wait untill its no activety left and clear so I can see right through it(If its not to dark).

-I just opened a bottle of wine/beer from that "problem" maple beer descibed. It was racked only once after primary then left alone and capped with a beer cap 2 mouths ago when bottled. It gave basically no fizz, but had a little "snow" on the bottom.

-I've only used fining agents in a wine kit a few years ago. I might give that a try specially in meads intended for gifts.

[skunkboy]

Homebrew with yeasties in it can give some people digestive problems. Heck if I drink 3 o4 4 pints of fresh Oberon (yeasty wheat beer) I get gassy.

[Chevette Girl]

I find if I'm going to get a twitchy stomach or a headache after indulging (not overindulging), it is more likely to be from my unsulphited batches...

[jens183]

Originally Posted by Chevette Girl

#5
I find if I'm going to get a twitchy stomach or a headache after indulging (not overindulging), it is more likely to be from my unsulphited batches...

Is that like just unsulphited uncarbonated totally clear stuff?
The reason I usually dont use sulphite is so I dont give people headaches. Can you clear up for me the relation between sulphited, unsulphited and headaches?

Originally Posted by skunkboy

#4
Homebrew with yeasties in it can give some people digestive problems. Heck if I drink 3 o4 4 pints of fresh Oberon (yeasty wheat beer) I get gassy.

What do you mean "yeasty wheat beer" ? a wheat beer cloudy from yeast and wheat dough particles?

...

So my the conclusion should be ? Keep it crystal clear(at least clear of yeast) and sulphited(from Chevette Girl's #5)?

[Chevette Girl]

Originally Posted by jens183

Is that like just unsulphited uncarbonated totally clear stuff?
The reason I usually dont use sulphite is so I dont give people headaches. Can you clear up for me the relation between sulphited, unsulphited and headaches?

See, it totally depends on the person, some folks get worse effects from unstabilized wines and some do indeed get headaches from sulphites, although apparently, a lot of the suspected sulphite headaches end up being tannin reactions, I do know a family for whom sulphites (and red grape tannins) in wine trigger migraines, so they can't ever have commercially made Ontario wines, because Ontario insists that all wines must contain a certain amount of sulphites.

My absolute worst undeserved hangover for the amount I drank was from two beer bottles of 6% bottle-carb'd strawberry wine cooler.

I still don't stabilize a lot of my creations, but if I think I need to, I'm not hesitant about it. I just make sure I list on the label whether it's got sulphites or not, so people who ARE sensitive can avoid it.

[TAKeyser]

Originally Posted by jens183

What do you mean "yeasty wheat beer" ? a wheat beer cloudy from yeast and wheat dough particles?

Traditional style Wheat Beers (Hefeweizen) are bottle conditioned which means that yeast are still present in the bottle when sold. If you go to Germany they have a way to pour the bottle (many American pubs now do it as well) that re-suspends the yeast when poured giving it a cloudy hazy appearance that the style is known for. By far my favorite style of beer.

[SuperSquirrel]

Interesting post about the upset stomach. When I drink a bit of each of my first three batches with Fleishmann's bread yeast, it burns my tummy. However, I have been enjoying some of my #4 Cyser I made with some Lalvin EC-1118 and I've yet to experience any ills in my stomach. I was about to make the conclusion that it was the bread yeast that does not agree with me until I saw here that it could be unstabilized brew(?). So I quickly read over my logs for #1-3 and sure enough they all were stabilized.

At this time I believe it is the yeast that affects my stomach. I still have plenty of #1-3 on hand so next time I open one up I will make note if they bother my tummy.

I will say, though it is basic knowledge but it is nice to see for yourself, quality yeast really does improve the flavor of the mead you create.

[jens183]

Originally Posted by SuperSquirrel

...At this time I believe it is the yeast that affects my stomach. I still have plenty of #1-3 on hand so next time I open one up I will make note if they bother my tummy...

Im guessing your own experiences wont be totally representative, because an active homebrew consumer probably will build up some sort of immunity with time compared to someone who never consume (unfiltered, unpasturized) homebrew. In other words what I mean is just because you can consume 10 pints of homebrew without ill effects doesent mean everybody can do the same.
Im for one can only remember one bad experience and that was after consuming the slurry in a mead.(From a book called wild fermentation the author said that the slurry was usable for coooking purposes, so I had to test that for myself... If you've wondered why on earth I would want to consume the slurry. It did not taste any good by the way)

[SuperSquirrel]

Originally Posted by jens183

Im guessing your own experiences wont be totally representative, because an active homebrew consumer probably will build up some sort of immunity with time compared to someone who never consume (unfiltered, unpasturized) homebrew. In other words what I mean is just because you can consume 10 pints of homebrew without ill effects doesent mean everybody can do the same.
Im for one can only remember one bad experience and that was after consuming the slurry in a mead.(From a book called wild fermentation the author said that the slurry was usable for coooking purposes, so I had to test that for myself... If you've wondered why on earth I would want to consume the slurry. It did not taste any good by the way)

My intention wasn't to represent everybody. I said "it affects my stomach".

My point was people aren't crazy if they, even if in small numbers, feel an upset stomach.

[Medsen Fey]

Originally Posted by SuperSquirrel

My point was people aren't crazy if they, even if in small numbers, feel an upset stomach.

Quite the contrary. Actively fermenting beverages, and those full of yeast tend to make excellent laxatives.


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[SuperSquirrel]

Originally Posted by Medsen Fey

Quite the contrary. Actively fermenting beverages, and those full of yeast tend to make excellent laxatives.


Sent from my DROID RAZR using Tapatalk 2

lol ok.

My stomach pain felt and located to the top of my stomach like heartburn or acid reflux, not the "I gotta go now" affect

[Chevette Girl]

JAO with orange pith gives me heartburn, and I do recall one member complaining about having stained his toilet after consuming some of an active fermentation... We all have different reactions to things. Wouldn't be fun otherwise

[TheAlchemist]

Originally Posted by jens183

Im for one can only remember one bad experience and that was after consuming the slurry in a mead.(From a book called wild fermentation the author said that the slurry was usable for coooking purposes, so I had to test that for myself... If you've wondered why on earth I would want to consume the slurry. It did not taste any good by the way)

I use spent lees in quick breads to good effect.

[smokepole]

Originally Posted by SuperSquirrel

lol ok.

My stomach pain felt and located to the top of my stomach like heartburn or acid reflux, not the "I gotta go now" affect

Like heartburn? Careful with that, I had it and wound up in surgery to get stents in my arteries

[smertz001]

Originally Posted by TheAlchemist

I use spent lees in quick breads to good effect.

How do you do that? Just as the yeast? Or in addition to yeast? Or something else?

[Chevette Girl]

When I did it, I had to add some bread yeast because the wine yeast didn't get to the job quick enough.

[TheAlchemist]

Originally Posted by smertz001

How do you do that? Just as the yeast? Or in addition to yeast? Or something else?

I'm not using it as a "yeast source," just as an ingredient.
I can use less oil that way.

My drunken quick breads are never the same twice but go something like this:

3C various flours
2 or 3 eggs
1C lees
1/2 C oil
2tsp baking soda
1tsp salt
1C honey
1/2 C sugar
1C drunken fruit/veg (ie the carrots from Hungry Bunnies, ground in the Vitamix)
some nuts
some choc chips
various spices (cardamom cinnamon nutmeg clove ginger what-have-you)
poured into 2 or 3 loaf pans that have been greased and floured
baked at 350F for 1hr
mmmm

[smertz001]

Nice recipe! Thanks for sharing it! I will have to try it the next time I make something that has something that would be usable (guessing my grapefruit one won't be one of them!)