Iniquity
Well-Known Member
Alright Folks, I have been reading a little here and there on the importance of head-space in primary and secondary fermentors.
Why does the amount of head-space matter in relation to the size of my batch?
What happens if there is too much head-space?
What happens if there is to little head-space, besides blow off?
Why does the amount of head-space matter in relation to the size of my batch?
What happens if there is too much head-space?
What happens if there is to little head-space, besides blow off?