So why is my homebrew giving me the splats?

As the title reads, why am I getting the splats from my homebrew? Ive never had any reaction to beer before, why now?

Do I need to filter it?

I keg all my beer, I dont ever use bottles.

Ive had a fair mix of all kinds of beer, no one in specific does this to me.

Any ideas??

Not enough background info with a too much info question.

New to drinkning homebrew? Yeast will make you gassy, but shouldn't give you the ****s.

maybe an infection? how well are you cleaning and sanitizing the beer?

Is it your first time trying homebrew? It takes many folks some time for their guts to adjust to so much active living yeast in their beer. Some folks get the runs, so get yeast farts, but usually it levels out with time.

There's some information here, including some stuff I dug up a couple weeks ago https://www.homebrewtalk.com/f14/bad-gastro-intestinal-response-187023/

kinison_fan said:

Not enough background info with a too much info question.

New to drinkning homebrew? Yeast will make you gassy, but shouldn't give you the ****s.

maybe an infection? how well are you cleaning and sanitizing the beer?

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If you look at the threads on here, that pop up quite regularly, it is quite common for some folks to get the runs, and it has nothing to do with infections.

More backround info:
Yes, new to drinking homebrew. Had the same reaction to a buddies brew that makes it the same way.....

Sanitizing--- using star san on everything

tevbax82 said:

More backround info:
Yes, new to drinking homebrew. Had the same reaction to a buddies brew that makes it the same way.....

Sanitizing--- using star san on everything

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It usually takes care of itself with time.

Should be the yeast then. Like Revvy says, your stomach is not used to the active yeast (like that yogurt that helps you get "regular").

Try treating the symptoms while your digestive system adjusts-something like some Pepto Bysmol should help.

I've noticed that if I put my kegs in the fridge and let them settle for about a month, almost all of the yeast will settle to the bottom and I just pour them off. I'm left with clean clear beer and I usually don't get much effect from the yest that are still remaining suspension. However, if I'm drinking homebrew that's been in bottles or hasn't had time to settle out, I tend to get gas from it. At the last local brew day, we were all joking how the beer effects our guts when consumed in moderate quantities.

Like Revvy said, it takes some time to adjust. When I have guests over that want to try my brews, but aren't use to yeast in beer, I usually give them a heads up of the effects it might have on their digestive system.

Wynkoop Splatz Porter ?

http://www.ratebeer.com/beer/wynkoop-splatz-porter/8730/

I like to think of your situation as the "homebrew diet" but because it is a temporary condition that your body will adjust to over time, once everything returns to normal I might suggest the "undercooked chicken" diet, or even trying the "raw shrimp" diet, both will provide fantastic slimming effect and will get you that Hollywood body you have been striving for!

So heres the question..... if I filter the beer are we still going to have the same problem? I can get over the issues that homebrew "causes"... but id really hate to serve it at a party and have everyone sh1ting all over themselves with only 1 bathroom in the house. That might be bad, and turn people off to home brew.... and I would like to avoid that at all costs.

So... survey says?

It's not just the yeast....it's the oligosaccharides, because they are long chains of......nevermind, no one listens to me and just re-hashes "it's the yeast" because they've heard it before....

http://en.wikipedia.org/wiki/Beano_(dietary_supplement)#Use_in_the_brewing_of_beer

As I always say - how much yeast do you put in chili to cause gas?

How common is the shatting problem? I seriously have never heard of it.

The farts...yes, I have heard and experienced that, but never a system clean out.

I have even had parties where nothing else was served...

AZ_IPA said:

It's not just the yeast....it's the oligosaccharides, because they are long chains of......nevermind, no one listens to me and just re-hashes "it's the yeast" because they've heard it before....

http://en.wikipedia.org/wiki/Beano_(dietary_supplement)#Use_in_the_brewing_of_beer

As I always say - how much yeast do you put in chili to cause gas?

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Oh how quick they forget...I thought I learned you something about this a month ago...you SEEMED to have understood....

I've highlighted the pertanant points for the "learning impared."

revvy said:

AZ_IPA said:

What's happening is the wild fauna in your intestines are munching on the oligosaccharides that your stomach doesn't digest....

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Guess what, I was just watching an Alton Brown Good eats episode on Creole Rice and beans and he did a great spiel on oligosaccharides. But like I have mentioned repeatedly that our gut bacteria eventually gets used to the yeast and can digest it easier without the toots over time, and YOU have made a comment about how come we don't get over the toots from beans and eating chilli? And I would say I bet if I did every day, my gut would adapt to the oligosaccharides from the beans as well.

Well Alton said, "The only way to control your emissions is to train your system by eating more beans."It's the first minute and a half of this video.



We drink a lot more beer and a lot closer apart than most of us eat chilli, or beans. I mean I sure as heck don't eat chilli or kidney beans every day, or every week, or even every month, but I have drank beer, and especially living, bottle conditioned beers nearly every day since I started brewing. So that's why after the first year or so, my yeas farts greatly reduced. I know I'm bumping an old thread but I know how you like your Oligowhatevers and this was the first thread I came upon in search.

So

I was right.

Actually we both are.

AZ_IPA said:

good find...

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How quickly they forget......

Revvy said:

Oh how quick they forget...I thought I learned you something about this a month ago...you SEEMED to have understood....

I've highlighted the pertanant points for the "learning impared."

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either way, it still ain't solely the yeast

So...I guess my question to that would be...why would homebrew have more oligosachaschematas than normal commercial brew? I get that it would have more yeast for the most part.

+1 That you'll get used to it. Anything that your GI system has to adapt to digest will cause a disturbance! Most people will get gassy but you may be a little more sensitive, ie the shats.

Hope it "passes" quickly for you (so to speak).

AZ_IPA said:

either way, it still ain't solely the yeast

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To which I THEN pointed out that your precious oligowhatjamacallits CAME from the yeast...so it WAS the yeast.

I showed you the title of an article in a scientific journal I had dug up.

Brewers dried yeast as a source of mannan oligosaccharides for weanling pigs...

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http://www.ncbi.nlm.nih.gov/pubmed/12413084

DKershner said:

So...I guess my question to that would be...why would homebrew have more oligosachaschematas than normal commercial brew? I get that it would have more yeast for the most part.

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Been there done that in This thread as well....

curlyfat said:

So with oligowhatevers, why don't commercial craft beers cause it as much? Or is revvy suggesting that the yeast itself has olies in it:

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Revvy said:

A lot of craft beers are filtered and pasturized. I bet that we have more farts with those craft beers like Belgians for instance, than we have with something from stone.

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Revvy said:

I showed you the title of an article in a scientific journal I had dug up.

http://www.ncbi.nlm.nih.gov/pubmed/12413084

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Wow, mad props for the PubMed ref!

Revvy said:

http://www.ncbi.nlm.nih.gov/pubmed/12413084

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:concedes:

AZ_IPA said:

:concedes:

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Hard to argue with weanling pigs.

So it's just yeast. Hey, OP, have your party, just cold crash your beer really well.

Oh, and eat some yogurt.

DKershner said:

Hard to argue with weanling pigs.

So it's just yeast. Hey, OP, have your party, just cold crash your beer really well.

Oh, and eat some yogurt.

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I'm not dead yet --

yes, ollowhatchacallits are found in yeast, but they are also long sugars found in your unfiltered beer, especially bigger, more complex beers.

DKershner said:

Hard to argue with weanling pigs.

So it's just yeast. Hey, OP, have your party, just cold crash your beer really well.

Oh, and eat some yogurt.

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And don't serve your oatmeal stout.

Revvy said:

To which I THEN pointed out that your precious oligowhatjamacallits CAME from the yeast...so it WAS the yeast.

I showed you the title of an article in a scientific journal I had dug up.


http://www.ncbi.nlm.nih.gov/pubmed/12413084

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Oh, and looks like you really didn't need pubmed, even Wiki has the weanling pigs.

Mannan-oligosaccharides (MOS) are widely used in animal feed to encourage gastrointestinal health and performance. They are normally obtained from the yeast cell walls of Saccharomyces cerevisiae. Some brand names are: CitriStim, Bio-Mos, SAF-Mannan, Y-MOS and Celmanax.

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http://en.wikipedia.org/wiki/Oligosaccharide

The same article also says that oligoblah is a simple sugar though. Wouldn't this mean that it would highly likely be eaten by the yeast and not be left behind like the more complex sugars? Not that I fully trust wiki...

An oligosaccharide is a saccharide polymer containing a small number (typically three to ten[1]) of component sugars, also known as simple sugars (monosaccharides).

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azscoob said:

I like to think of your situation as the "homebrew diet" but because it is a temporary condition that your body will adjust to over time, once everything returns to normal I might suggest the "undercooked chicken" diet, or even trying the "raw shrimp" diet, both will provide fantastic slimming effect and will get you that Hollywood body you have been striving for!

Click to expand...

Man, I'm glad you mentioned this.

I can't tell you how good raw shrimp is. Really. If you live near the ocean or visit near the ocean (or Japan for that matter), try to eat it. No you won't get sick, there's a certain kind of shrimp that's perfect raw and with sushi.

As a kid while shrimping we would soak shrimp in lemon juice and eat`em thur out the night. Never had problems with `the trots.

Houblon said:

As a kid while shrimping we would soak shrimp in lemon juice and eat`em thur out the night. Never had problems with `the trots.

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Yeah, the acid "cooks" them a bit....that's what we call Ceviche in spanish cuisine, and goes by the same name throughout the world. There's some great versions around the world, especially like in the tropics that combine shrimp, shellfish and shrimp with things like papaya and mango, and then cooked with fresh lime juice.

Wikipedia actually has a pretty cool article on it, with different world's variants. http://en.wikipedia.org/wiki/Ceviche

Of course you seafood has to be clean and safe to eat to begin with;

The consumption of raw or "chemically marinated" fish, such as ceviche, has been occasionally linked to health problems. For example, the Latin American cholera outbreaks in the 1990s have been attributed to the consumption of raw cholera-infested seafood that was eaten as ceviche

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Here's a thought: did you shorten the tubes in your kegs? I shortened the long tubes by about an inch, which leaves a bit of room for any leftover yeast to settle in the bottom. Always have a concentrated puddle of yeast when the kegs are empty, but haven't had "other" problems since.

Gassopooperitis is more common among newer homebrewers, primarily for two reasons.:

1) Newer homebrewers are indeed more sensitive to the effects of the "wholesomeness" of homebrew since they are newly exposed. Repeated exposure eventually causes the digestive system to adapt...much like our palette adapts to hot peppers after repeated exposure.

C) Most new homebrewers (myself included) will fall victim to the "instruction manual" version of homebrewing. (7 days primary...7 days secondary...rack to bottles and drink in 15 days.) This rushed brewing process puts a lot more yeast into the bottles than say a 3-4 week primary, fining agents, cold crashing and then serving. Not only do new homebrewers consume a lot more yeast, but they are also consuming a beer that is still "fermenting".

New homebrewer homebrews are more yeasty and contain a higher concentration of unfermented sugars.

Swallow some yeast and sugar together and let's see how your "brown eye" reacts.

DKershner said:

Oh, and looks like you really didn't need pubmed, even Wiki has the weanling pigs.



http://en.wikipedia.org/wiki/Oligosaccharide

The same article also says that oligoblah is a simple sugar though. Wouldn't this mean that it would highly likely be eaten by the yeast and not be left behind like the more complex sugars? Not that I fully trust wiki...

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Actually an oligosaccharide is a complex sugar/carbohydrate made up of 3-10 simple sugar molecules. Oligo is latin or greek for many. The wiki article is confusing.

Here's oligosaccharide molecule


and now a simple sugar (glucose):


Your GI system needs to break the oligosaccharide down to its simple sugar components in order to digest and absorb it. More work = more "distrubance."


Edit, I thought I posted some images of molecules. Guess I don't have this internet thing worked out yet! Anyway, oligo is a large molecule and simple is small.

horner638 said:

...3-10 simple sugar molecules.

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Yeah, that makes more sense, I knew AZ-IPA couldn't be that far off.

...Or could he?

tevbax82 said:

So heres the question..... if I filter the beer are we still going to have the same problem? I can get over the issues that homebrew "causes"... but id really hate to serve it at a party and have everyone sh1ting all over themselves with only 1 bathroom in the house. That might be bad, and turn people off to home brew.... and I would like to avoid that at all costs.

So... survey says?

Click to expand...

How much are you drinking? I know if I drink a LOT I can get the runs from any beer, not just home brew.