I just moved my Belgian Dubbel to the secondary. As usual, I didn't get a great yield from my siphoning efforts. I guess this is another question. I never seem to get all of the beer out when going from the primary to the bottling bucket - I always end up leaving about 1/2 above the bottom yeast / hops cake.
So, the same thing happened going to my 5 gallon secondary. The beer level is just above the curve in my glass carboy and I'm worried about too much head space causing oxidation. The beer is scheduled to be in there for at least 4 weeks. What should I do? I thought about adding water. I know this will alter the beer, but I figured that might be better than letting too much air sit in there while the beer conditions.