Recent content by brewer1982

Changing the mash protocol didnt seem to change anything and the issue still exists. Mash pH as indicated by the test strips was 5.1 so that was well with range. Yeast (T-58) pitched at 70 degrees and fermented at 72 degrees. I am using a Igloo cooler with a stainless false bottom, and high...

Yeah the pH might be an issue, along with oversparging. I actually used some acid malt in flanders red ale, and the issue seemed to not be there. Maybe I will try to add some phosphoric acid to the mash water, increase strike liquor and reduce sparging. I had been doing about 1.25-1.5 qrts/lb...

I have been home brewing for 5+ years now, and also worked in commercial breweries. (I only mention this because i feel my sanitation and brewing procedures are fine.) My issue is that i have been noticing a weird foggy headed, unpleasant and abnormal headache feeling when i drink my home...