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