Yeast question

[Beaglelady]

Hi, I’m new to home brewing but have a question I am struggling to find an answer to. I’m anaphylactic to shellfish and fish. I’m trying to find yeasts and other products that will be suitable with no cross contamination.

I’ve tried searching for vegan yeast but end up finding discussions that aren’t related to what I need to know. Because I don’t really need vegan products simply products that don’t contain or are contaminated by the above.

Can anyone help point me in the right direction please.

 

[dmtaylor]

I don't see a step in yeast manufacturing where they would use any fish-related products. I think you'll be alright. If you die from this, please let us know.

 

[Beaglelady]

So yeast is good, it’s just some of the other products I need to be careful of? I’m eager to get started but don’t want to mess up

 

[marc1]

The clarifier isinglass is the only thing I can think of brewing related that is made from fish. I'm not sure that it would cause a problem because it is refined, but best not to use that.

 

[Erik the Anglophile]

I'd think even isinglass is safe in your case since it has gone through so much refinement and beer cleared with it contains likely the most minute trace amounts of allergens.
Can you drink cask ale at the pub without reacting?
But as @dmtaylor suggest I have also never heard of any step in yeast manufacturing where fish/shellfish is employed.

 

[MaxStout]

AFAIK, yeast, whether dry or liquid, is considered vegan/vegetarian. The yeast itself shouldn't be a problem. Avoid isinglass (it's used as a fining agent), as that is derived from the swim bladders of fish.

 

[sibelman]

some of the other products I need to be careful of

As with yeast, it seems improbable that fish or shellfish are used in the production of grains or hops.

Wracking my brain: fish-based fertilizer exists in the world, of course, and it's possible that calcium salts used in water chemistry adjustment could be derived from seashells. These concerns would apply to many foods.

So I'm thinking homebrewing is extremely low risk for your anaphylactic thing. Just don't use isinglass, as mentioned above.

Happy brewing!

 

[Beaglelady]

Thanks for the reply’s, I have anaphylactic reactions with shop brought alcohol if it isn’t vegan. It seems to be the refining process (isinglass and chitosan that’s the problem) just trying to survive but I’ve got a few plum trees and want to start home brewing asap.

My thinking (hoping) is yeast should be fine, I just have to be careful of the other ingredients. But it’s difficult to find the info.

Is it possible to successfully home brew without the use of the above ingredients that I have to avoid.

 

[Beaglelady]

I'd think even isinglass is safe in your case since it has gone through so much refinement and beer cleared with it contains likely the most minute trace amounts of allergens.
Can you drink cask ale at the pub without reacting?
But as @dmtaylor suggest I have also never heard of any step in yeast manufacturing where fish/shellfish is employed.

No, I only became allergic 3 years ago and had many episodes related to alcohol because I didn’t relay the two until a paramedic told me.

 

[sibelman]

Is it possible to successfully home brew without the use of the above ingredients that I have to avoid.

Absolutely, most homebrewers never use isinglass, and most have probably never even heard of chitosan.

 

[bwible]

Absolutely, most homebrewers never use isinglass, and most have probably never even heard of chitosan.

Chitosan is a clarifier included in a little packet with many of the boxed wine kits. Its stirred in and left for a few days before bottling to clear the wine. Thats the only place I’ve ever seen it.

 

[Zenmeister]

My recommendation would be to contact the yeast manufacturer directly. I have contacted Imperial Yeast a couple times with minor questions, and they have been very prompt in responding to my questions. I looked them up, and they are sold in the UK at The Malt Miller, so you might have access to them. Questions like this can be submitted thru their website (https://www.imperialyeast.com/contact-us).
I only reference Imperial Yeast because that is my primary yeast, and the only manufacturer I have gone to. But I believe that most yeast manufacturers would have a "contact us" section on their website to assist in such an important question.
While most of us believe that you "should" be OK, or that it's "not likely" that "most " yeasts are ok, the only one that would really know would be the company that makes the yeast.

 

[AlexKay]

Lallemand has fairly extensive statements on allergens, gluten, animal products, and the like:
Quick Googling.
And if you’re new to brewing, you could do a whole lot worse than just using the most appropriate Lallemand product for the first 50-100 beers you make.

 

[mashdar]

I have never used isinglass and never plan to.

Irish moss is a seaweed and could therefore theoretically be contaminated? The active component is called carrageenan. Whirl floc is irish moss plus refined carrageenan. I use whirl floc on every batch, but many people skip it. Refined carrageenan is probably safer.*

edit: oh, and I had never heard of chitosan until making my first wine kit recently. I'm not going to use it. I'll let you know if I die from cloudy wine.

*Remembered that you mentioned plums. Whirl floc is mostly to condense (flocculate) protein in beer. Probably irrelevant to fruit wine. You might need pectinase? IDK.

 

[sibelman]

These ingredients are clarifying agents. I've never used them, and my beers are generally sparkling clear (though it was not always so). They can simply be avoided. Gotta use yeast though.

Cheers!

 

[bwible]

These ingredients are clarifying agents. I've never used them, and my beers are generally sparkling clear (though it was not always so). They can simply be avoided. Gotta use yeast though.

Cheers!

Gelatin should be safe.

 

[seatazzz]

I also have a slight anaphylactic reaction to hard alcohol (mostly vodka and rum, tequila doesn't bother me nor bourbon). If I remember to take an antihistamine (cetirizine, brand name Zyrtec is what I use) before I have any, I'm fine. If I do forget, after the first one the reaction goes away and I'm okay. Only started about five years ago in my late 40s. Beer doesn't bother me, nor hard seltzer on the rare occasions I have one. As someone asked above, do you have a reaction to beer in a pub situation? The yeasts available to homebrewers are the same that the big boys use, so if a commercial beer doesn't bother you, home brew won't either as long as you stay away from irish moss.

 

[mashdar]

I also have a slight anaphylactic reaction to hard alcohol (mostly vodka and rum, tequila doesn't bother me nor bourbon). If I remember to take an antihistamine (cetirizine, brand name Zyrtec is what I use) before I have any, I'm fine. If I do forget, after the first one the reaction goes away and I'm okay.

This is interesting. (Not doubting your reaction - I had my own strange allergy issues at one point.)

I don't think ethanol histamine sensitivity is possible. I would think it must be something else in the other 60% of liquor, but proteins and large carbohydrates that often trigger histamine reactions shouldn't make it through distillation.

Have you noticed it with particular types/brands? Maybe it's possible to react to glycol or some other common additive?

I would think vodka is almost entirely ethanol and water. I'd be curious if that can trigger it?

 

[seatazzz]

This is interesting. (Not doubting your reaction - I had my own strange allergy issues at one point.)

I don't think ethanol histamine sensitivity is possible. I would think it must be something else in the other 60% of liquor, but proteins and large carbohydrates that often trigger histamine reactions shouldn't make it through distillation.

Have you noticed it with particular types/brands? Maybe it's possible to react to glycol or some other common additive?

I would think vodka is almost entirely ethanol and water. I'd be curious if that can trigger it?

I do notice it more with 'cheap' vodka and rum; so maybe something in their process. It's never been a major concern so I've not taken it to a medical professional; mostly because I don't want to get told I just shouldn't drink it. Sometimes a nice rum & coke is just what I need at the end of the day. When I'm out with the husband I usually stick with beer, because mixed drinks just go way too fast and I wind up spending way too much money.

 

[redrocker652002]

My first few beers I did not use any clarifiers or anything and the beer came out good. I think you will be fine if you don't use any of that stuff, just be ready for a cloudy beer. But, to me, I don't care much what it looks like as long as it tastes good. My wife is allergic to shellfish as well so when I was experimenting with seltzer I left out the Chitozan (sp?) and it seemed ok. Either way, leave that stuff out and I bet you will be fine.

 

[sibelman]

slight anaphylactic reaction

This is an unexpected phrase, given my mental picture of anaphylaxis as the opposite of slight.

Word choice aside, I wonder what ingredient or process gives you a bad reaction to some Iiquor, that other booze doesn't cause. I'm glad you're reaction is slight, unlike OP's deadly sensitivity to fish and shellfish.

I've certainly heard that cheap spirits are more likely to cause severe hangovers. More fusels, maybe?

 

[Kickass]

I’d email or call the yeast manufacturer.

 

[sixstring]

Hi, I’m new to home brewing but have a question I am struggling to find an answer to. I’m anaphylactic to shellfish and fish. I’m trying to find yeasts and other products that will be suitable with no cross contamination.

I’ve tried searching for vegan yeast but end up finding discussions that aren’t related to what I need to know. Because I don’t really need vegan products simply products that don’t contain or are contaminated by the above.

Can anyone help point me in the right direction please.

Yeast is all you need. Don't bother with the clarifiers and additives if you're worried about a reaction. They can help, but as others have said in this thread, you can get clear brew without the help of those things. Just takes some patience and a cold spell in a fridge for a few weeks. I find the longer my beer is in the fridge in a keg, the clearer it gets and I sometimes use whirlfloc tablets and sometimes I don't. Both ways the end result is much the same. Clear, sparkling, tasty homebrew.

 

[jdauria]

If you want to stay away from fining agents like whirlfloc or Irish moss, due to them being made partially from seaweed. which could potentional have been in contact with shellfish or fish, consider using BrewTan B. It's a tannic acid made from plants, it's sold to commerical breweries for extending shelf life, but has the added effect of dropping beers bright. First time I used it, my Pilsner was so clear after chilling, that I did a double take. I thought I left valve open and beer leaked out! For some reason, it's not sold every, but William's Brewing has been where I get mine.

Then I add Clearzyme from Cellar Science at pitch also, to really make sure the beer is clear and to prevent chill haze. No seafood or shellfish in that either. Basically it's the same thing as White Labs Clarity Ferm and has the added benefit of reducing gluten in the beers.

As for yeast nutrients, I do not beleive they contain seafood/shellfish.