GhostNeck
New Member
Greetings. I've been digging around on this topic and haven't quite found what I'm looking for. I might not be asking the right question though .
We have a 30 gallon used wine barrel that we filled by doing three 10 gallon batches in one day (that was a good experience in itself).
When we transferred from primary to the barrel, we ended up a few gallons short due to trub loss, etc. The barrel will likely soak-up a bit as well. What we're left with is a decent amount of head space at the moment. Since we added bugs to the barrel, we're currently banking on an additional layer of CO2 to occupy the space for now.
Longer term, any thoughts on if we should be topping off? Do the Bret elements want the oxygen?
Thanks in advance! Additional info about the factors/recipe if useful here.
We have a 30 gallon used wine barrel that we filled by doing three 10 gallon batches in one day (that was a good experience in itself).
When we transferred from primary to the barrel, we ended up a few gallons short due to trub loss, etc. The barrel will likely soak-up a bit as well. What we're left with is a decent amount of head space at the moment. Since we added bugs to the barrel, we're currently banking on an additional layer of CO2 to occupy the space for now.
Longer term, any thoughts on if we should be topping off? Do the Bret elements want the oxygen?
Thanks in advance! Additional info about the factors/recipe if useful here.