Bacon
Well-Known Member
Right. So I'm new and this is my first thread. I'm working on my third batch ever, a brewers best boxed version of an irish stout, 5 gal in a 6.5gal fermeter. Everything went fine on brew day and my fermenter is bubbling happily away. My gf recently brought back some very nice flavored coffees from NYC and I thought to myself "coffee stout...." so I was thinking I'd try to split this batch after primary was done and flavor half of it with cold extracted coffee and leave the other half as is. All I have for secondary right now is a 5gal carboy and a 6.5 gal bottling bucket in the terms of containers to split this batch in to. Obviously that's a lot of head space after primary fermentation is done, and I dont want to end up with two things of stale beer.
Here's the question:
Is that too much head space and should I just go spring for two smaller carboys? If it isn't, should I just leave the non-coffee half in the primary container, or maybe even just bottle it?
I only ask here because I've found many mixed opinions on the subject and I'm tired of searching.
Phew. I think that's it.
Here's the question:
Is that too much head space and should I just go spring for two smaller carboys? If it isn't, should I just leave the non-coffee half in the primary container, or maybe even just bottle it?
I only ask here because I've found many mixed opinions on the subject and I'm tired of searching.
Phew. I think that's it.