Makes sense to me. How much chilled wort are you adding to your decanted yeast vs. the size of the starter. I would assume that the volume of chilled wort added is substantially larger than the size of the starter.
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...and the planning begins... On a side note I always hate that format... I wish it was better laid out in blocks... I always end up putting all the info into a spreadsheet to make my decision making easier...
I have racked onto a fresh yeast cake (just after racking off the finished beer) and fermented a second batch without cleaning the fermenter and didn't experience any problems or discernible off flavors (I don't make it a practice to do this, mind you, but once I tried it, since I was stepping up from a smaller beer to a bigger beer - and it reached the first krausen ring).
But doesn't the ADH just do the same thing in your liver anyways? So for a given amount of beer it would be the same level of acetaldehyde in your body correct? Of course I suppose this assumes you don't drink MORE because you're not getting drunk...
I assume the theory is based on the urban legend that vitamin B-6 helps with hangover recovery. Yeast is loaded with it. It's the basis of the myth that you won't get a hangover drinking homebrew because of the yeast. I think we all know how much truth there is in that.
The article claims it is based on Alcohol dehydrogenase present in the yeast. essentially it would turn your stomach into a pre-liver and reduce the alcohol to non-intoxicating substances before it absorbed into your blood.
By the way, the article on thymol says that it is used as an antiseptic in some mouthwashes (chloroseptic I wonder?)
It would also explain why every once in a while, I'll have a batch where I get great efficiency.