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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How much topping up can it take. *Pics*
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Old 11-09-2014, 05:23 PM   #1
Jocelyn3113
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Default How much topping up can it take. *Pics*

Just starting my second ever beer (I make wine often but this is my second kit)
Its a Barons Pale Ale, Long and the short of it you would think I was drunk when I started the kit because I apparently had way less water then required.
So today I topped up with about 6 cups of water and I am still not within the inch or two, should I continue topping up or leave as is? With wine they say top right up with a like wine, usually I don't bother and thus far no issues but I know beer can be a little more particular.

Also try to ignore the mess usually I do it in the brew room but we did primary fermentation upstairs because its warmer

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Old 11-09-2014, 05:31 PM   #2
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Something like this your not going to bulk age, so I would not worry about topping up. Fermentation will create a lot of co2 that will dominate the head space. For a lower gravity beer, I will leave in the primary about 3 weeks and then go to bottle. Just don't mess with it until your about ready to bottle to minimize oxidation.

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Old 11-09-2014, 05:36 PM   #3
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Nope, you're totally good on the headspace. Many of us on here brew in buckets with a lot more headspace than that.
You actually want to leave a little room since your beer fill "foam up" during the first parts of active fermentation. This is called krausen.

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Old 11-09-2014, 05:39 PM   #4
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Thank you! I hope that my water won't negatively affect it now. Thanks again for the super quick answers I have been sitting here staring at it nervously since I posted.

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Old 11-09-2014, 05:51 PM   #5
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Most of the beers I brew are 5 gallon recipes. My fermentors are 6.5 and 7.5 gallons. I have each fermentor marked for the 5 gallon level. When I pour into the fermentor, and the wort does not reach the 5 gallon mark, I top up to the 5 gallon mark. The remaining volume is head space for the krausen. Even though there is the head space, a blow off tube is sometimes necessary.

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Old 11-09-2014, 07:23 PM   #6
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You might want to consider hooking up a blow off tube to that, rather than just using an airlock. It can save beer and a sticky mess to clean up. They are simple and cheap to rig up. Look up the term on here if you're unsure what I mean.

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Old 11-29-2014, 04:56 AM   #7
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+1 on the blow off tube; I now use them on all fermentations just to be safe. Even with 6G buckets, I've had Krausen blow off air locks a few times.

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Old 11-29-2014, 07:25 AM   #8
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I personally think you don't have enough headspace, but that's from my very limited experience in beer. I came from wine where headspace is seen as evil, but had read so much about beer and watched videos that I knew I had to leave at least some. I used a glass carboy (admittedly only a 1G one) and had my wort stop just below the point where the glass begins to curve in. I notice yours is well above that. It might be different because of the size of your fermenter, but as a fraction of the total brew size you've got less headspace than I had, and I had krausen in my airlock.

I agree with those who said you'll want to consider a blow-off tube.

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Old 11-30-2014, 12:22 AM   #9
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Blow off for sure. That's not gonna be enough headspace.

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Old 11-30-2014, 02:23 AM   #10
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i dont like fermenting in a carboy bcs the krausen is harder then **** to clean off the glass. but to each his own.

oh on another note about cleaning if your carboy is hard to clean toss in some rice with hot water and shake the piss outta it. it will scrub off the ****!

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