I am brewing my first sour, a Flanders Red. I've read Wild Brews, Brewing Classic Styles and this forum but there are 1 or 2 things that are still unclear.
I use 6.5 gal carboys as primaries, I pitched a pack of 3763 and the fermentation went as expected. It is now 2 weeks in and I can smell wonderful things going on.
My question is about the headspace in the fermenter. Will that be a problem? Or should I let it go longer in the primary and rack to minimize head space? If so when? (In my normal brewing I am primary only unless I am lagering / bulk aging.)
Thanks.
I use 6.5 gal carboys as primaries, I pitched a pack of 3763 and the fermentation went as expected. It is now 2 weeks in and I can smell wonderful things going on.
My question is about the headspace in the fermenter. Will that be a problem? Or should I let it go longer in the primary and rack to minimize head space? If so when? (In my normal brewing I am primary only unless I am lagering / bulk aging.)
Thanks.