Just make sure you leave enough headspace during primary fermentation - otherwise you'll end up with a giant mess. It's just the secondary where you need to match the size of your vessel with the volume of beer. I brew 4 gallon batches and, if I use a secondary, I rack to a 3 gallon glass carboy. Headspace is practically non-existent and suck back is not possible.
oxidation question?
- Thread starter dkbanjo
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Just make sure you leave enough headspace during primary fermentation - otherwise you'll end up with a giant mess. It's just the secondary where you need to match the size of your vessel with the volume of beer. I brew 4 gallon batches and, if I use a secondary, I rack to a 3 gallon glass carboy. Headspace is practically non-existent and suck back is not possible.
ChandlerBang
Well-Known Member
Sounds like a good plan.
tcbailey
Active Member
Chandler, this is the old "wine into vinegar" conversion, but with beer instead. I don't know if that was the reaction that happened in my case, but it definitely involved oxygen (I knew I was incorporating O2 since I didn't have CO2 to purge the secondary), and I knew the temp of secondary was too high, since I don't have a lagering fridge (yet). The resource was Google, and I stumbled on a website explaining the conditions for the reaction, and it sounded plausible that my conditions were perfect. It was so severe with one batch (I forgot I left it in secondary) that I had to dump the entire thing. A few times I noticed the really small bubbles after I transferred to secondary, immediately siphoned to keg, and drank the beer with a slight off taste. Now I only do primaries and straight to keg, and don't get any of this effect/flavor. I will soon have a lagering chamber and will go back to secondaries the right way...
Hope this helps.
Todd
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