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Old 10-12-2009, 08:26 PM   #1
FatsMcBrew
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Aug 2009
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I've got a pumpkin ale I've had in primary for about 30 days, it's basically done fermenting, and I wanted to rack to secondary for a week or two to get it off the trub, and clarify it a bit. The problem is the only thing I have for a secondary is a 5 1/2 gallon bucket, and there is about a gallon and a half of trub in the bottom of my carboy. I'm worried the excess headspace will oxidize the beer.
Input?

 
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Old 10-12-2009, 08:59 PM   #2
corvax13
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You should be fine - oxidizing take a while to happen. Are you adding any spices to the ale?
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Old 10-12-2009, 09:27 PM   #3
BillyBroas
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The headspace won't hurt your beer. Just make sure you are careful not to splash it around when transferring to the secondary, which would oxidize it. The benefits of doing a secondary fermentation outweigh any drawbacks you may encounter by having some extra room in there.

Hope it turns out well.

 
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Old 10-12-2009, 10:49 PM   #4
FatsMcBrew
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Aug 2009
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Quote:
Originally Posted by corvax13 View Post
You should be fine - oxidizing take a while to happen. Are you adding any spices to the ale?
No, the recipe called for all the spices to be added in the last 5 mins of the boil.

Thanks!

 
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Old 10-12-2009, 11:21 PM   #5

This question has been on the forum a few times in the last while; general response seems to be your beer has more than enough CO2 present to stave off any threat of oxidation from excessive headspace.

 
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