fusels/"headache beer"

I recently brewed a Franziskaner clone (as in Beer Captured), which reached 14 days in the bottle. I've noticed from a small sample size, that the beer seems to produce a good-sized headache. I'm talking drink one beer and get a headache in 30 minutes here, not drink 2 quarts and get a headache the next morning.

From what I've seen on the web, it's possible to get this reaction from fusel oils in the beer. Thing is, I kept the fermenter at 72 F for the duration of the time the beer was in the primary, except for maybe the first 8-10 hours, when it was maybe 74-75 F. Is this enough to generate fusels?

I've fermented beers slightly warm before, and have never had this happen. I rarely do hefes (this is my second) - is this style prone to this problem? And will time do anything to mellow out the fusel oils, or will I have to get rid of my batch?

I'd appreciate any input.

Thanks, JG

Reply to
JG
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Fusels can be created at differnt temps depending on the yeast. I beleive most fusels will age out into esters with time. So I would let it sit a month than try it again.

Heath

Reply to
Heath
65-68 F is a much better temp to ferment at for ales, regardless of what the "acceptable range" is.
Reply to
changey

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