I just transfered my pumpkin ale from primary to secondary and there was a lot of trub at the bottom ~ 1 gal. Now that it is in my secondary (5 gal BB) there is a lot of head room. Is there something i should do about the head room to prevent oxidation?
I don't want to start a debate/argument about the trub, i'm just curious about the head space of the secondary.
I don't want to start a debate/argument about the trub, i'm just curious about the head space of the secondary.