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Old 05-14-2009, 09:54 PM   #1
Laurel
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Default Killing yeast, will it help?

I'm planning on having a group of people over in a few weeks with digestive tracts unaccustomed to live yeast. Now we all know the result of such digestive tracts combined with homebrew. If I were to kill the yeast somehow, would the dead yeast wreak the same havoc on my home's atmosphere as live yeast? If no, how do I go about killing the yeast? Campden tablets? If so, how many? Thanks.


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Old 05-14-2009, 10:08 PM   #2
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Adding Sulfites will kill the yeast - not sure how much though. I know they do that for wine.

What in the world do you mean by "would the dead yeast wreak the same havoc on my home's atmosphere as live yeast?"


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Old 05-14-2009, 10:10 PM   #3
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calus has never gotten the lethal homebrew farts?
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Old 05-14-2009, 10:10 PM   #4
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The problem isn't just the yeast. Killing the yeast will help and one crushed campden table per gallon should do the trick. But, unfermentable sugars are broken down by gut bacteria as well.
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Old 05-14-2009, 10:10 PM   #5
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I should mention that Adding Campden will likely not kill all of the yeast.

Pasteurization is probably the way to go....
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Old 05-14-2009, 10:11 PM   #6
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Quote:
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calus has never gotten the lethal homebrew farts?
Oh - I didn't catch the innuendo.

And no, I haven't noticed this at all!
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Old 05-14-2009, 10:12 PM   #7
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I think he's referring to the mating call of the barking spider. Mexican jet propulsion. The one gun salute.

Yeast-induced gaseous discharge from the rectum.
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Old 05-14-2009, 10:49 PM   #8
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So just add 5 campden tablets and it should help? I want to avoid affecting the flavor of the beer if at all possible. I don't think that adding sulfites is a good plan for me, I'm sensitive to them and tend to get migraines when I drink certain reds.
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Old 05-14-2009, 10:51 PM   #9
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campden = Sulfites
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Old 05-14-2009, 10:52 PM   #10
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Interesting. Well then. I hope that I don't have an adverse reaction. Of course if I do, then HWMBO will be pleased, a whole keg of apfelwein to himself!


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