I need help. I am relatively new to hombrewing, I love it. However, I have problems digesting even a little bit of my beer. I get very severe diarea as a result of drinking even a half of a bottle. I suspect it COULD be the yeast from the kits I use. I use Nottingham brewing yeast (GMO and Gluten free), from Danstar. I have not tried "suspending" the yeast as the intructions indicate b/c the folks at the home brew shop I get it from say that this step is not necessary. I worry that I am actually allergic to yeast. Also of note, regular store-bought beer does not give me this problem. I know that these are pasturized products, and wonder further if this could be the reason my own unpasturized beer makes me sick. Any help/thoughts on this subject would be greatly appreciated.
Are you chilling your bottles for at least two days to make sure the yeast drop out and being very careful when you pour to make sure the yeast stay in the bottle?
That doesn't sound like an allergic reaction but just that your digestive tract is not tolerant of yeast or something else in the beer. I have the same problem with fatty cuts of meat such as ribs and undercooked steaks. I only eat ribs if I am going to be home for a while.
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I would do a long (at least a week) crash cooling of your beer before bottling. A week at 32F will help drop out the yeast. It also takes a while for your body to adjust to drinking home brew and to some degree I think most people go through some intestinal changes during the process.
It also takes a while for your body to adjust to drinking home brew and to some degree I think most people go through some intestinal changes during the process.
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To the OP: you should see a doctor. IF you really want to find out what the problem is, that is the only way you will get a definitive answer.
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I had some problems drinking homebrew from bottles but now that I switched to kegging, it is much better.
I'm 99% sure the reason bottles gave me issues was that I was using 22oz bottles, which builds up some speed pouring down into a glass, and I never wanted to "waste it" so i'd usually end up with some yeast in my glass.
With kegging, all of the sediment and sludge goes to the bottom of the keg and with the dip tube, you pull beer from the bottom, so all of that junk is gone with the first glass (which you DON'T drink)
I believe somewhere in papizan he talks about yeast being a stomachs worst enemy. I know if I get even a bit of yeast from the bottom of the bottle into my glass I hurt like the dickens all night.
gelatin after cold crash and it will be crystal...if kegging
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please help, I can't digest my own beer
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