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Old 06-21-2012, 01:37 AM   #1
Timo21
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Default Hangover beer??? :(

Hey so Im fairly new to brewing but definitely not new to drinking beer. I am a master of drinking, and its not something to necessarily brag about but I do drink just about every night of the week. I rarely EVER get hungover especially from beer but this new batch that I just made, I tried for the first time last night and only had about a six packs worth and felt just the tiniest bit of a hangover this morning and the smallest little bit of a headache which made me ask myself, Can making your beer a certain way, or using certain ingredients cause a hangover easier than other methods? I understand being hungover is largely due to being dehydrated but wine hangovers are different from liquor hangovers which are different from beer hangovers ya know? So what is it REALLY that can cause a bad beer hangover? what ingredients/techniques should we avoid? Since we are all here because we love to drink beer we should know how to avoid feeling like crap after a long night of over indulging... any thoughts?



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Old 06-21-2012, 01:39 AM   #2
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if you ferment to warm you can create excess fusel alcohol... this will easily equate to a massive headache



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Old 06-21-2012, 03:23 AM   #3
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if you ferment to warm you can create excess fusel alcohol... this will easily equate to a massive headache
+1

1) Pitch enough yeast.
2) Pitch cool (i.e. at your fermentation temp, maybe even 3-5 degrees below).
3) Control ferment temps.

If you let temps get away from you, your beer will punish you in the morning for your transgression.
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Old 06-21-2012, 05:00 AM   #4
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I know I let my fermenter get up to 26C/78F a couple of times but held it at 22C/72F for the majority of the time, do you think thats what it was? also, how do you know if you pitch enough yeast? I used the packet that came with my brew kit, seemed to bubble(the airlock that is) and ferment just fine, but would adding just a little extra help or hurt? Also doesnt yeast go dormant under 12C/53F? if thats the case does it hurt the yeast, I mean once the temp rises the yeast should just go right back at doing their job right? what Im wondering is if I use these new 60L barrels filled with water that will hold my fermenters, Do I want to play it on the safeside by keeping it cooler or warmer? in other words what hurts the beer more; letting it get too warm or letting it get too cold and how so?

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Old 06-21-2012, 07:53 AM   #5
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So yes it says that fermentation at higher temps can cause unwanted Fusel Alcohol but according to Wikipedia they did a study that says Fusel Alcohol had no more significant undesirable health effects (headache, nausea, etc.) than ethanol... (check the attached image for details) Whether they are correct or not, what else could contribute to a hangover in some beers more than others? I have always been told that high sugar content (such as in rum) will cause a nasty hangover, also the same is true with wine. If you enjoy wine like I do then you have probably been there, being hungover from wine is probably the worst... Can adding too much sweet stuff to your recipe make your beer more likely to give the symptoms of a hangover. Does yeast play a role?


The pic didnt quite turn out as planned but here is the link: http://en.wikipedia.org/wiki/Fusel_alcohol



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Old 06-21-2012, 12:55 PM   #6
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i have gotten IMMEDIATE headaches from fusels in beer

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Old 06-21-2012, 01:30 PM   #7
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Papazian in this 3rd edition of "...Joy of Homebrewing" makes a reference to hangovers and the fermenting process. He wrote that the Kraeusen (the foamy, icky looking sludge that forms on the surface of wort during the first few days of fermentation) includes fusel oils that have an affect on your beer in a couple ways. One, it can settle back down and create unwanted bitter flavors. Two, it contributes to hangovers and headaches.

I don't know this to be true, but I think about it every time I DON'T buy a glass carboy or something that will give me some degree of "blow out," which he says will effectively remove most of the Kraeusen.

Here's another website that discusses them.
http://www.monashscientific.com.au/FuselOils.htm

Might be time to finally get away from the plastic fermenting buckets...

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Old 06-21-2012, 01:54 PM   #8
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Don't know about the studies and all that, no doubting it per se, but my last hefeweizen I did for my season end (I stop in the summer due to high temps) fermented very high since we had an unusually warm spring. Temps got up to 78 or maybe even a degree or two higher. That beer messed me up! It was only 6.1% alcohol (hit higher efficiency than I expected) but it hit me hard and left me with a headache in the morning. I attribute this to everything I've read that points to fusel alcohols.


Rev.

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Old 06-21-2012, 05:13 PM   #9
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Quote:
Originally Posted by Timo21 View Post
So yes it says that fermentation at higher temps can cause unwanted Fusel Alcohol but according to Wikipedia they did a study that says Fusel Alcohol had no more significant undesirable health effects (headache, nausea, etc.) than ethanol... (check the attached image for details) Whether they are correct or not, what else could contribute to a hangover in some beers more than others? I have always been told that high sugar content (such as in rum) will cause a nasty hangover, also the same is true with wine. If you enjoy wine like I do then you have probably been there, being hungover from wine is probably the worst... Can adding too much sweet stuff to your recipe make your beer more likely to give the symptoms of a hangover. Does yeast play a role?
I read that same article as well some time ago. Unfortunately, this is one 'study' that I will have to correlate to the recent study that proclaimed there isn't any evidence of women having "G-Spots".

Fusels = pounding hangover.
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Old 06-23-2012, 03:03 AM   #10
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Thx for the info guys all good stuff... Rev2010, I see you live in NJ and I know it was an unusual spring but what kind of fermenter do you use? I think we might have had a similar problem that caused the beer to produce those fusel alcohols... BrettFitz put up a link with some amazing info, but how does it apply to the plastic fermenters? I've been thinking about switching to glass carboys just because I like glass more than plastic but does it really make a difference when fermenting? Does it really produce fusel alcohols when a glass carboy wouldnt???



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