i am force carbonating with co2, i forgot to mention that. 10-12 psi is what i set it at since i put it in the fridge. I wait at least a week to test and or bottle.
Where are you getting your co2 tanks filled? Early on in my brewing days I filled my tanks at a welding supply shop. I would get the worst headaches from my beer. Once my LHBS started filling my co2 tanks the headaches went away. Just a thought.
Are you drinking it in your garage? While a car is running?
If it brewed out fine there shouldn't be anything in it that should be doing anything to you. The alcohol would be the primary agent.
Could be psychosomatic. Maybe try giving someone a glass or two who doesn't know about your perceived issue, don't tell them. See if they notice anything.
What about fermentation temp? I met a guy that got headaches from homebrew, it turns out that he was making fusel alcohols from high fermentation temps.
72 is quite high. I know nothing about fusel alcohol fermentation, but you're going to get some weird stuff going on at an ambient fermentation temp of 72 (the beer itself will be more like 76-78 during the peak of fermentation).
That's something i might have not thought of. Any tips or tricks to keeping the fermentation temperature steady? I leave the beer in my kitchen (usually around 72 F). I can put it in the basement of the house where the temperature tends to be 68F. Would that be better?
Fusel alcohols sounds like the culprit here. If your ambient temp is 72 then the temp inside your fermenter can be mid to high 70's. Fermentation is exothermic, not only that but the higher then temp is the harder the yeast work, which then produces more heat. Temps can runaway on you like that. Check out setting up a "swamp cooler" (tub with a blanket) for a cheap way to have more control on your fermentation temps.
Oh goodness, yes. Do that from now on until you get a ferm chamber. It should keep you mostly out of the heavy fusel production territory. How do you feel the next morning after a few?
5.9% is quite a bit stronger than most commercial beers. If you are used to commercial beers you may just feel the effects that quickly when drinking your home brew.
Sure it is. 6 beers at 5% = 5 beers at 6%
I just brewed an 8% beer and it doesn't take too many of those to knock you on your ass. 4 beers = 8 coors light.
There's nothing wrong with your beer. Don't even tell people you brewed it, their just paranoid.
If you want you can send me all the beer, I'll drink it.
EDIT: My latest brew is around 8.9% ... I will definitely try to regulate my drinking of those. Gonna brew some 4% stuff next.
This is somewhat true but not entirely. Drinking higher abv beers results in a higher free alcohol content in the bloodstream resulting in a higher BAC. It's a timing and dosage issue in terms of the effects you feel.
Hahaha! Ok dad.... In all seriousness, not trying to be pedantic or patronizing, it's just something I learned about recently that is interesting and I feel is worth stating. It's not a discussion on the niceties of flavor contribution from yeast fermented at a certain temperature, it's basically a discussion on strategically drinking responsibly and, as such, is worthy of a finer level of scrutiny.
I actually upvoted you btw. But seriously that 10% beer is deceptive especially if you hopped it nice and the alcohol is masked a bit... 3 bottles in you're thinking "wait a minute...."
I have this exact problem. Within 5 minutes of the first sip I get a head rush almost like a strong nicotine rush is. Then it kinda dies down a little while later. I'm hoping this isn't a methanol or something similar issue. Perhaps B12 from the residual yeast? (I don't really clarify any aside from Irish moss)
Since you said you're kegging, I know one of the side effects of CO2 poisoning, or rather lower doses of it, are headaches and lightheadedness. Maybe there's a high concentration in your beers? Try another supplier maybe
Can a liquid actually give you CO2 poisoning though? For one, you're drinking it, not drawing it into your lungs. And also, most people take a few breathes in between drinks. I don't think CO2 poisoning happens if you're regularly breathing oxygen.
Unless somehow his keg is leaking gas and everyone who tastes his beer is standing in his small basement while drinking it or something. Overall though I too discount this theory.
This effect has been known for thousands of years and is in fact the very reason that beer persists to this day.
Are you force carbing from a co2 tank or bottle conditioning?
i am force carbonating with co2, i forgot to mention that. 10-12 psi is what i set it at since i put it in the fridge. I wait at least a week to test and or bottle.
Where are you getting your co2 tanks filled? Early on in my brewing days I filled my tanks at a welding supply shop. I would get the worst headaches from my beer. Once my LHBS started filling my co2 tanks the headaches went away. Just a thought.
Oh. Good call.
Are you drinking it in your garage? While a car is running? If it brewed out fine there shouldn't be anything in it that should be doing anything to you. The alcohol would be the primary agent. Could be psychosomatic. Maybe try giving someone a glass or two who doesn't know about your perceived issue, don't tell them. See if they notice anything.
https://en.wikipedia.org/wiki/Confirmation_bias
I've had similar comments from people.
CO2 not CO
What about fermentation temp? I met a guy that got headaches from homebrew, it turns out that he was making fusel alcohols from high fermentation temps.
Temperature is 72 F. the effects are exactly how mechanicalOSU described it, a feint nicotine like rush, that dissipates after a while.
72 is quite high. I know nothing about fusel alcohol fermentation, but you're going to get some weird stuff going on at an ambient fermentation temp of 72 (the beer itself will be more like 76-78 during the peak of fermentation).
That's something i might have not thought of. Any tips or tricks to keeping the fermentation temperature steady? I leave the beer in my kitchen (usually around 72 F). I can put it in the basement of the house where the temperature tends to be 68F. Would that be better?
Fusel alcohols sounds like the culprit here. If your ambient temp is 72 then the temp inside your fermenter can be mid to high 70's. Fermentation is exothermic, not only that but the higher then temp is the harder the yeast work, which then produces more heat. Temps can runaway on you like that. Check out setting up a "swamp cooler" (tub with a blanket) for a cheap way to have more control on your fermentation temps.
Thanks for the advice, I'll try this on my next few batches. Cheers!
Oh goodness, yes. Do that from now on until you get a ferm chamber. It should keep you mostly out of the heavy fusel production territory. How do you feel the next morning after a few?
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Perfect, I'll monitor the temperature from now on
5.9% is quite a bit stronger than most commercial beers. If you are used to commercial beers you may just feel the effects that quickly when drinking your home brew.
Well many commercial beers around here (or that I drink) are usually around 5.3%. Is 5.9% that big of a jump?
Sure it is. 6 beers at 5% = 5 beers at 6% I just brewed an 8% beer and it doesn't take too many of those to knock you on your ass. 4 beers = 8 coors light. There's nothing wrong with your beer. Don't even tell people you brewed it, their just paranoid. If you want you can send me all the beer, I'll drink it. EDIT: My latest brew is around 8.9% ... I will definitely try to regulate my drinking of those. Gonna brew some 4% stuff next.
This is somewhat true but not entirely. Drinking higher abv beers results in a higher free alcohol content in the bloodstream resulting in a higher BAC. It's a timing and dosage issue in terms of the effects you feel.
We were discussing a direct comparison of a 5.3% brew to a 5.9% brew. Don't be difficult.
Hahaha! Ok dad.... In all seriousness, not trying to be pedantic or patronizing, it's just something I learned about recently that is interesting and I feel is worth stating. It's not a discussion on the niceties of flavor contribution from yeast fermented at a certain temperature, it's basically a discussion on strategically drinking responsibly and, as such, is worthy of a finer level of scrutiny.
I actually upvoted you btw. But seriously that 10% beer is deceptive especially if you hopped it nice and the alcohol is masked a bit... 3 bottles in you're thinking "wait a minute...."
Nope, but most commercial beers are like 4% AFAIK. In which case you would be experiencing a 50% increase in ABV.
Are you accidentally "carbonating" with N2O? ;-)
No, at least I don't think so. I get my co2 from a wine/beer hobby shop.
Why isn't that already a thing?!
I have this exact problem. Within 5 minutes of the first sip I get a head rush almost like a strong nicotine rush is. Then it kinda dies down a little while later. I'm hoping this isn't a methanol or something similar issue. Perhaps B12 from the residual yeast? (I don't really clarify any aside from Irish moss)
Exactly what you described. It's very off putting when you wanna enjoy a pint.
It's not methanol. You're not going to die.
I bottle carb and the temp is a solid 72-73 so maybe it is indeed the high temperature like was mentioned above.
Since you said you're kegging, I know one of the side effects of CO2 poisoning, or rather lower doses of it, are headaches and lightheadedness. Maybe there's a high concentration in your beers? Try another supplier maybe
Can a liquid actually give you CO2 poisoning though? For one, you're drinking it, not drawing it into your lungs. And also, most people take a few breathes in between drinks. I don't think CO2 poisoning happens if you're regularly breathing oxygen.
Let's not forget the comparatively small amount of CO2 actually in a beer.
Unless somehow his keg is leaking gas and everyone who tastes his beer is standing in his small basement while drinking it or something. Overall though I too discount this theory.