Hello everyone,
I've been all grain brewing since January. The beers are turning out better than my expectations. I've been reading and listening to everything I can get my hands on.
One issue that I have to complain about is that I seem to get a headache the morning after I have a couple pints. Even if it's only 1 pint, I still detect a bit of a headache in the morning. I can have the same amount down at the brewpub where I get my yeast from and no problem. Others have complained about this same thing (ie. "Man you're beer is excellent, but I got a wicked headache the next morning). I know higher alcohols can contribute to this, but my fermentation is with the Wyeast London ESB 1956 and it's usually around 18c, so I don't think I should be having problems with this. I've been trying to pitch the proper amount of yeast, but my ferments still stretch out to 4 weeks most of the time. Typical SG is the usual 1.048-1.050 and FG is 1.008-1.010. I've had the brewmaster sample a few of my beers and he says they're a bit sweeter than they should be and suggest balancing that with more hopping. Could this be it? A sugar hangover? The FG is low enough that I don't think there is too much residual sugar, but I'm not sure.
Any help with this would be appreciated!
I've been all grain brewing since January. The beers are turning out better than my expectations. I've been reading and listening to everything I can get my hands on.
One issue that I have to complain about is that I seem to get a headache the morning after I have a couple pints. Even if it's only 1 pint, I still detect a bit of a headache in the morning. I can have the same amount down at the brewpub where I get my yeast from and no problem. Others have complained about this same thing (ie. "Man you're beer is excellent, but I got a wicked headache the next morning). I know higher alcohols can contribute to this, but my fermentation is with the Wyeast London ESB 1956 and it's usually around 18c, so I don't think I should be having problems with this. I've been trying to pitch the proper amount of yeast, but my ferments still stretch out to 4 weeks most of the time. Typical SG is the usual 1.048-1.050 and FG is 1.008-1.010. I've had the brewmaster sample a few of my beers and he says they're a bit sweeter than they should be and suggest balancing that with more hopping. Could this be it? A sugar hangover? The FG is low enough that I don't think there is too much residual sugar, but I'm not sure.
Any help with this would be appreciated!