First Brew Giving A Literal Headache

[Anonn]

My first brew is the one that came with my first kit. The beer kit/recipe I used was an all-malt pilsner. However, my brother and I both noticed that the beer sometimes gives us kind of a headache. I know that this is not normal, but I'm wondering what I could have done differently to prevent this?

Thank you ahead of time!

 

[beergolf]

What yeast did you use and what temp did you ferment at?

I am guessing you used a yeast that was meant to be fermented cool and you fermented at a high temp causing fusel alcohol. This will give you headaches.

 

[BigSally]

I would second the fermentation temp suggestion also.If you can't cool it maybe you could do stuff that's supposed to ferment warm.Possibly belgians, saisons ,etc.

 

[DrummerBoySeth]

Warm fermentation = fusel alcohol = headaches. Search for "swamp cooler" on this forum to learn a out cheap and easy ways to control fermentation temperature. Keeping fermentation temps under control will stop the headaches dead in their tracks. (Unless you have ten in one night!)

 

[bleme]

Pilsner malts also create a lot of DMS, which can cause headaches in high enough concentration. Any time you use pils, you should have a 90 minute boil to get rid of most of the DMS.

It is probably Fusel alcohol from fermentation temps though.

 

[lumpher]

an ipa can help the headache in more than 1 way. research is starting to say hops help relieve headaches

 

[Anonn]

beergolf - Thank you, I hadn't even thought of that! I did indeed ferment at about 70, which was probably too high. I was worried it was because the guy who got me into homebrew (who has done 10+ brews) told me I didn't have to worry about boiling the tap water I was using, causing infection. But everyone on here says I should boil. I can't quite remember what yeast I used. It came with my kit.

BigSally - I am currently fermenting a Bavarian Hefeweizen at the temperature of my Pilsner (70 degrees), which is exactly what temp it should be at from everything I read. Hopefully it will turn out much better.

DummerBoySeth - Thank you for the advice on the swamp cooler, it is probably something I will need to use often.

bleme - You also brought up a good point, as I only boiled for perhaps an hour. Although that is what the directions for the kit said, I have read in many places that generally speaking, kit directions SUCK....

lumpher - My girlfriend is pushing for me to do an IPA (her favorite) so I might just take you up on that one

Thanks to everyone, this was a big help!

 

[beergolf]

For future reference, it is a good idea to look up the yeast you are using to find out the recommended temp range. I usually prefer to keep it toward the lower end of that range for at least the first week of fermentation (for most yeasts). This will. give a cleaner tasting beer.

This forum is a fantastic resource for information to help you improve your brews. Read a lot, ask questions and you will get better.

 

[amandabab]

pilsner malt or pilsner extract?
A lager yeast or a kit ale yeast in a kit called a pilsner fermented at 70?

 

[jbaysurfer]

Keep in mind that temperature needs to be attended to in many facets:

1) You need to make sure the wort is cooled (preferably below fermentation temp) before you pitch.
2) you need to make sure that your starter/rehydrated dry yeast doesn't get too warm itself.
3) The WAY you take temperature of your fermenter really makes a difference. If you merely have a room temp reading, you're likely 5-8 degrees warmer then that inside your fermenter. If you have a probe taped to the side of your fermenter, it's best to try and keep the temp on the low side of the yeast's recommendations, because it'll still be 3-5 degrees warmer inside the fermenter.

IMHO, there's nothing more important to brewing good beer then sanitation, and excellent temp control at all stages of yeast development. My guess is you used a dry yeast like S-05, and your 70F temp reading is a couple degrees off. For comparison sake, I get great results when I ferment that yeast at 63-64 degrees. If your reading is 70F, you're likely 73-74 (maybe even higher at high Krauesen) inside the fermenter, and that's where your fusels (read: Headaches) are coming from.