Pasteurizing, anyone try it? My gut hates yeast

[andy77]

If I experienced unusual fatigue after ingestion of carbs I'd go get a glucose tolerance test tout suite!

+1

[Quin]

If I experienced unusual fatigue after ingestion of carbs I'd go get a glucose tolerance test tout suite!

+1

+1. It may not be the yeast, but the unfermented sugars or dextrins left behind.

[Griff]

I tried heating one bottle to 140 and held it there for thirty minutes, then chilled. It ruined the flavor. This brew is a bass ale clone from midwest. I am going to try chilling way down and decanting and just watch what I eat when drinking home brew. It's not a glucose condition, I am very sensitive to all yeast without adding any from home brew. Lot's of people have yeast overload in their gut tract. I can drink store bought with no issues.

The cider pasteurizers seem to have luck with killing off the yeast and no flavor problems, but i don't think that works for beer.

[PSUHomebrewer]

Normally to pasteurize beer it is only held at 140-160 for 5minutes or less. The total process though should be 30mins to an hour long. The key is to have it at temp for the least amount of time possible, and since you are focusing on yeast prolonged exposure isn't necessary.

[PSUHomebrewer]

Normally to pasteurize beer it is only held at 140-160 for 5minutes or less. The total process though should be 30mins to an hour long. The key is to have it at temp for the least amount of time possible, and since you are focusing on yeast prolonged exposure isn't necessary.