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Old 10-12-2007, 03:04 AM   #1
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Default hangovers

I'm fairly new to home brewing- and am curious about hangovers-...All obvious causes aside- I'm curious as to weather various techniques can help reduce the possibility or severity of hangovers. For example, I read that a blow-off tube would help you to remove byproducts and spent ingredients that give you hangovers. I've also read that this claim is total B.S., and that blow-off tubes are only needed if your primary is not really big enough. I've made three batches and every now and then I'll have two and go to sleep- only to awake with a decent headache. Did I drink while already slightly dehydrated? Could be- I can't recall. But if there are methods/ingredients that either help of hinder- I'd love to know all about them.
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Old 10-12-2007, 03:59 AM   #2
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I think the most important step in making beer is fermentation. I suggest starting off with a nice big starter, this will ensure the yeast have a head start so that when they are pitched they can get to work, which would be growing and feeding on wort. Make sure to give it plenty of oxygen so that it can grow properly, this will decrease excessive ester and fusel (hangover culprit) formations. Once the yeast has grown and started fermenting, the brewer has to make sure that the yeast is within it's optimum fermentation temperature range. Yeast labs provide optimum temperatures on their strains, visit their websites to find out. I think the biggest cause of hangovers is when the beer was fermented too warm, I mean around 75-80F. High temperatures promote fusel alcohols, and when combined with esters will make the beer smell (maybe even taste) like nail polish remover. Try these steps next time and see whether the beer improves. Remember, make a big starter, add plenty of oxygen and ferment within the optimum temperature range. Once you become familiar with the strain you can experiment with temperature changes, different pitching rates, etc.



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Old 10-12-2007, 04:04 AM   #3
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That's good info. Also, no matter what you're drinking, having a liter of water between beers will definitely limit your hangover. Some people will take tylenol, but keep in mind that your liver already has to process all the alcohol you drank, PLUS the tylenol. Stick with water, make sure you eat while drinking, and you'll be good.

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Old 10-12-2007, 04:21 AM   #4
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Drink constantly. Never stop.

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Old 10-12-2007, 02:18 PM   #5
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Quote:
Originally Posted by dibby33
Drink constantly. Never stop.
Expert advice...
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Old 10-13-2007, 05:12 AM   #6
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That does shed some light on the subject, as I have not been bothering with yeast starters- and just pitching directly from the yeast container to the wort. Thanks for the knowledge! I'll most likely attempt a yeast starter next time or soon thereafter.

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Old 10-13-2007, 11:56 AM   #7
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Quote:
Originally Posted by dibby33
Drink constantly. Never stop.
Ha! I have also tried this "reconstitution method" aka "the shampoo effect"...it's a great ride, but when you come down expect to lay in bed for a few days....
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Old 10-13-2007, 12:31 PM   #8
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Do you guys notice a difference in the "flavor" of hangovers from commercial and home brew? I do


Flavor might be a poor choice of words... Feels different

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Old 10-13-2007, 01:21 PM   #9
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Beer cures a hangover.

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Old 10-13-2007, 01:21 PM   #10
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Take some B vitamins in the morning. Works wonders.



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