Both me and my gf noticed that my home brews (even just 1 or 2 a night) cause a fairly noticeable headache in the morning compared to commercial brews. God forbid you get drunk on it, the next morning is hell.
I did some research here and there are claims that acetylaldehydes is the cause of it. From what I've read a very violent boil (without lid) and secondary fermentation should remove a lot of it. I don't typically second ferment and have troubles getting a good boil without lid on.
Do I need to put more yeast and/or sugar in for the secondary fermentation? Or just transfer it?
I plan on upgrading my stove to get a better boil. Any other things I can do to minimize acetylaldehydes?