Ingredients

[yooper]

Just to let all of you who helped me in the past with what I called flavor problems I would again like to give you all a big Upper Michigan Thanks Eh!!! The last batch turned out much better. I just have to watch the temperature at which I pitch my yeast. The next question has to do with ingredients.
I am fortunate enough to live in an area where I can make my own maple syrup and can usually produce about 3 gallons every spring. What I've been doing is experimenting with maple syrup as an adjunt ingredient and the last batch as I mentioned was much better using maple syrup. The question I have is this. Are there any adverse effects that using maple syrup, honey, etc... that I should be aware of? And if there are what can be done to avoid those effects?

Thanks again.
Da Yooper

[Push Eject]

There ain't no hangover like a honey hangover, Yooper. I'm not sure why (I'll bet others more informed than I can tell you).

Also, note that honey contains none of the amino acids that yeast need for nutrition; so use a nutrient. Not sure if the same goes for maple syrup.

Cheers!
Ollie

[Mesa Maltworks]

The cause of the headaches/hangovers you have noted are from the production of fusal alcohols by the yeast (see other post I placed on this one earlier). If you keep your fermentation below 78 degrees, this most likely will not occur. Make sure to pitch into your wort/must at 70 degrees, but preferrably lower. The reason is that yeast metabolism of the sugars during vigorous fermentation can raise the wort/must temperature by up to 12 degrees ! The average seems to be 7 degrees in my case. This is where most homebrewers get into trouble with this topic.

[mmmmbeer]

According to Men's Health this month, taking a couple of teaspoons of honey, prior to or after drinking, may reduce your hangover. I haven't tried it yet, but it beats a raw egg!

[kingoftheharpies]

This is a by product of fermentation...this is what gives you the headaches.

[entguy]

By in large, Mesa's got it on the numbers (again) dinging ferment temp as the main culprit here. I'd add a sidebar to mention that there are, however, variations between individuals' suceptibilities to different trace chemicals. For a anecdotal example, I have a friend who can *only* drink dark ales when they are (home)brewery fresh -- any black import is a sure hangover for him. Must be some chemical created by long-term-storage & gradual degradation....