Can yeast ferment in your bowels?

Lebowski · Post by **Lebowski** » Tuesday May 03, 2005 11:10 pm

May sound like a silly question.. but the other night I had a couple of beers. Then before I went to bed I made a hot milo+sugar and I swear my stomach/bowels where bubbling like crazy (not farting, just lotsa bubbling noises) I might try it again another night just to test.

Evo · Post by **Evo** » Tuesday May 03, 2005 11:14 pm

I'd suggest you swallow a packet of Safale (your body temp would be too hot for a lager yeast) and some finishing hops and call me tomorrow.

Dogger Dan · Post by **Dogger Dan** » Wednesday May 04, 2005 2:47 am

Doubt it,

That is some pretty potent acid it has to get through and it isn't likely for the yeast to survive. Thats actually what the acid is there for so I am told.

Everyone wants to blame the beer, no one ever blames the big plate of fried onions, why is that do you think?

Additionally, my dog makes all sorts of strange noises and rude smells and he doesn't touch a drop.

I stopped letting him lick my face after I saw what he could do with his tongue but now I digress...........

Dogger

anti-fsck · Post by **anti-fsck** » Wednesday May 04, 2005 11:27 am

Evo wrote:I'd suggest you swallow a packet of Safale (your body temp would be too hot for a lager yeast) and some finishing hops and call me tomorrow.

Has he called you yet?

Jay · Post by **Jay** » Wednesday May 04, 2005 11:36 am

No, yeast shouldn't survive long enough to reach the bowels, let alone have the right environment to work once they get there. The bi-products of yeast and the contents of the beer breaking down the guts most probably are causing this effect.

But as Dogger points out, I think the effect may be subjective. For instance I drink larger quantities of HB mostly at BBQs and parties and the food consumed at these events is usually rich food that has a habit of creating some pretty noxious stuff when it hits the guts.

Cheers,
Jay.

mordy43 · Post by **mordy43** » Wednesday May 04, 2005 9:08 pm

Don't shit for a week and watch the yeast com out in piles.

db · Post by db » Friday May 20, 2005 4:19 pm

sorry to drag this old one up again.. but its friday arv & i'm bored

was just reading about acid washing yeast on the wyeast website:

http://www.wyeastlab.com/cbrew/cbyewash.htm

"Chill 2 gallons of tap water to 32 F. or as cold as you can. Add approx. 20 milliliters of 85% phosphoric acid, to the chilled water, to achieve a pH of approx. 1.9. Mix 2 gallons of yeast with 2 gallons of the chilled acidified water. The pH of the new solution should be approx. 2.2"

do you think its possible with excessive consumption (of beer) to raise the ph level of stomach to levels where yeast can actually survive?

JAZZA · Post by **JAZZA** » Friday May 20, 2005 9:54 pm

Hey
just a thing to think about how does the good bacteria from yoghurt or inner health surive past the acid into your bowels then, or intestinal worms for that matter.

Cheers,

Jazza

Dogger Dan · Post by **Dogger Dan** » Friday May 20, 2005 10:04 pm

Don't you guys have naything better to do on a Friday night?

Dogger

JAZZA · Post by **JAZZA** » Friday May 20, 2005 10:08 pm

just came back from the pub coopers pale ale on tap

Cheers

Jazza

Post by **Oliver** » Saturday May 21, 2005 11:29 am

JAZZA wrote:Hey
just a thing to think about how does the good bacteria from yoghurt or inner health surive past the acid into your bowels then, or intestinal worms for that matter.

There are some that argue that yoghurt culture and the like doesn't survive the stomach, so taking stuff like Yakult is pointless.

I guess worms (or their eggs at least) have evolved to be able to withstand the stomach acids. Our stomachs don't digest themselves, do they

Oliver

Dogger Dan · Post by **Dogger Dan** » Saturday May 21, 2005 9:11 pm

The bacteria is able to survive the passage through the stomach. Point though, the bacteria is used to make the yogurt. I am with Oliver, it doesn't really matter if it gets through or not.

Remeber, the yeast is there to create alcohol, not for the good of your health.

Dogger

gregb · Post by **gregb** » Sunday May 22, 2005 5:32 am

If it turns out its healthy we'd be in all sorts of trouble.

Greg

Evo · Post by **Evo** » Sunday May 22, 2005 8:51 am

So, even though it's used for a different reason, can we assume the dough to make bread has a slight amount of alcohol in it ? Beer sandwich anyone ?

JAZZA · Post by **JAZZA** » Sunday May 22, 2005 8:31 pm

can I have a palemalt multigrain club sandwich and a beer please

CHEERS,

JAZZA

JAZZA · Post by **JAZZA** » Sunday May 22, 2005 8:34 pm

Hey can you use the grains for a mash in bread???

Cheers,

Jazza

Dogger Dan · Post by **Dogger Dan** » Sunday May 22, 2005 10:07 pm

No Evo

Sorry Chum. two problems as I can see. The first one is that when you cook the bread, any alcohol would be gone on this I would bet the house.

The second one, and again, on this I am not sure, but isn't the yeast actually in the lag phase or undergoing an aerobic cycle rather than an anaerobic when the bread is rising? Not sure on this one.

Dogger

Evo · Post by **Evo** » Sunday May 22, 2005 10:39 pm

Yeah, that's why I said bread dough. Cooking takes all the fun out of it.

And, from my limited understanding, yeast consumes oxygen (aerobic) in it's "fornication stage", as we all do, and emits CO2 and turns sugars to alcohol during it's "eating stage" (anaerobic), just as we emit CH4 during our eating stage

. It's the "emitting CO2" phase that I think bread makers are after, to give the dough air, so therefore there must be some alcohol about too. I'll be eating my bread "medium rare" from now on.

And all the above is "Evo logic", so don't go getting into any pub arguments with a baker armed with this "knowledge".

Dogger Dan · Post by **Dogger Dan** » Monday May 23, 2005 7:00 am

Thanks for the heads up.

I will keep it to myself

Dogger

morgs · Post by **morgs** » Friday Sep 22, 2006 10:17 pm