Iâ€™ve been lurking, reading and learning here for a few months now. Thanks to everyone for their valuable input.
Since I am also a home brewer (and soon to be mead maker), I would like to give my input on the leftover yeast issueâ€¦
First of all, as far as the quantity goes, I can get almost a quart of nice thick yeast slurry after a 5 gallon batch of beer. Thatâ€™s quite a bit of yeast, and if I need to drink extreme quantities to get more, so be it!
Next thing, this isnâ€™t dead, waste yeast, it is very healthy, viable, vitamin rich yeast that simply ran out of food and dropped out of suspension. I usually reuse yeast for multiple batches.
Now, this means that it will consume any fermentable sugar it will find. I would not want to mix live hungry yeast with patties containing sugar or honey since the yeast will consume these and leave nothing but CO2 and alcohol for the bees. You may end up with puffy pollen cakes instead, similar to bread dough when it rises.
To kill the yeast (what a shame!), I would heat it in a pan to 170* for 15 minutes.
Hope this is somewhat useful.