Define "a night." Twenty 12 oz 7% ABV beers in six hours will get a 200 lb man a BAC >0.3, which is a recipe for an ER visit not a hangover.
This is BS. I get the same buzz and hangover regardless of homebrew or commercial.
.
This is why I always snack on marmite whenever I drink commercial beer.
Why do they filter out B vitamins?
I would have to disagree with you on that. If ethanol were ethanol there would be no difference between liquor and wine or wine and beer. If you can’t tell a difference between these beverages than you must not be much of a drinker… I can even tell the difference between a cheap whiskey and a top shelf whiskey… namely the buzz seems cleaner and more functional… less nausea inducing, less hangover inducing. This is why people pay too dollar for the good stuff.
Could very well be. Are preservatives used in commercial beer?? Any idea which preservatives?
To the extent that you agree do you have any input? I don’t count my beers when I’m pouring them right out of my draft line but let’s just say it’s delicious and I drink a lot of them. And while drinking a lot of them I can play music, hold a conversation and walk a straight line. Not the case when I’m pouring beers out of a can
I agree that my hangover from homebrewed beer is typically much more mild than from commercial beers.
Are you saying fermentation temperature plays a role?I've had homebrew giving me the hangover of death after two beers
Good day Mr. 002 fermented above 22c, how are you today?
Of course. Headache comes from either way too much alcohol or from fusel alcohols. The latter is being produced by the yeast when fermented at too high temperature. Some are more temperature sensitive than others.
in south Asia...formaldehyde
Well my hangovers never include a headache, but maybe you’re on to something. I was under the impression that if your pitch was adequate the yeast would clean up the fusels… but if not… I know at home I maintain a tight 68 throughout fermentation. Typical Colorado craft breweries may be more in the habit of fermenting ales at ambient room temp, which would rise quite a bit with a large batch of beer doing its thing…
Nope, we don’t all agree. Drinking homebrew is no different than drinking commercial.
They filer out the yeast. Yeast are rich in B vitamins. Part of the reason that nutritional yeast is a thing.
Unless you're one of the folks who think that vitamin C is a game changer.
That is definitely NOT why I pay top dollar for good stuff...
It’s an interesting thought. But bottle/can conditioned beer should have more yeast in it than cold crashed force-carbonated home brew.
Really? You don’t notice any difference at all between Kentucky Deluxe and Johnny Walker Blue? Maybe it’s a genetic thing
Do they really use ascorbic acid in commercial brewing? If so, Vitamin C is a potentiater of a lot of different drugs. Something to do with liver enzymes… It’s not impossible that it would affect the way the liver metabolizes ethanol. For example it could inhibit the conversion of acetyldehyde into acetate, which would certainly lead to more inebriation and hangover…Unless you're one of the folks who think that vitamin C is a game changer.
Please note that I am not in any way suggesting that ascorbic acid causes hangovers, but rather that at least some preservatives are likely to be completely inocuous.
Some yeasts can take higher temperatures without much fusels, like us05 for example. Some don't, like wlp002.
5 gallons per week = 40 pints per week = 5.7 pints per day
Seems like a lot.
Plus it’s your own tap, and I don’t know about you but I tend to give myself very healthy pours.
up your game...
