Pasteurizing Before Kegging

[kevinskitchen]

How can I make sure all of the yeast in my homebrew is dead?
My idea is to boil the beer in the kettle after two weeks of fermentation, let it cool, then keg and carbonate with CO2.
Will this work? Will it ruin the beer?

 

[mullet6577]

Why do you want to make sure all the yeast is dead?

 

[kevinskitchen]

Have a close friend who has an allergy to live yeast.

 

[501irishred]

It would kill the yeast, but like mullet asked, why would you want to? You at very least risk changing the flavor, you will be removing much of the alcohol content, and is (for most) seemed unnessary. If you doing so because you’re looking for showing winning clarity, you could look into filtering the finished product instead.

Edit: sorry, didn’t see your reply about the allergy. They do make filters to actually remove the yeast, or you could look at the wine threads about additives to kill yeast.

 

[ThirstyPawsHB]

I did this once many moons ago and it significantly changed the beer. IDK if it gets heavily oxidized and thats the problem? After this I discovered cold crashing and potassium sorbate. Possibly a campdon tablet to trully kill?

 

[501irishred]

https://www.morebeer.com/articles/clarifying_beer


https://www.morebeer.com/products/beer-filter-kit-10-canister.html

 

[LittleRiver]

How can I make sure all of the yeast in my homebrew is dead?...Have a close friend who has an allergy to live yeast.

Your best bet is to filter.

Good on you for being willing to make beer your friend can drink!

 

[kevinskitchen]

Thanks for all the answers so far. This is very helpful.

 

[day_trippr]

Not only would the alcohol content be greatly attenuated, the character from pretty much any late or post-boil additions would be attenuated as well. Unless it was a very simple beer it would suffer greatly from being boiled prior to packaging...

Cheers!

 

[Vale71]

Have a close friend who has an allergy to live yeast.

Never heard of an allergy only to "live" yeast. What your friend is probably allergic to are bio-active amines released by the yeast that will stay in the beer even if you were to sterile filter it. If you don't filter but just pasteurize it (no boiling necessary as you don't want to completely ruin your beer) all the yeast will still make it into the beer and set off an allergic reaction regardless of it being dead or alive.

 

[501irishred]

Never heard of an allergy only to "live" yeast. What your friend is probably allergic to are bio-active amines released by the yeast that will stay in the beer even if you were to sterile filter it. If you don't filter but just pasteurize it (no boiling necessary as you don't want to completely ruin your beer) all the yeast will still make it into the beer and set off an allergic reaction regardless of it being dead or alive.

I guess the easy test would be to see if they could successfully drink a Miller Lite, Budweiser etc. (filtered).