Umm, "slosh-space" is a bad thing, if your beers are sloshing they're potentially getting very oxidized. Why do you brew on a sailboat?
How can it get oxidized by sloshing in a place where there's no oxygen?
If the beer is still fermenting, it's producing CO2, which is filling the headspace of the fermenter.
Any chance of posting a picture? I use a glass 7 gal carboy and still use my old plain bucket at times. But both are a very tight fit at the same time in my fermentation chamber.
This sounds pretty good for long primary items like a mead, cider or lager. What is the foot print of it?
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