Head Room In A Secondary - Page 2 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > Head Room In A Secondary

Reply
 
Thread Tools
Old 07-01-2010, 07:44 PM   #11
JayInJersey
HBT_LIFETIMESUPPORTER.png
 
JayInJersey's Avatar
Recipes 
 
May 2009
New Jersey
Posts: 594
Liked 1 Times on 1 Posts


You could always just skip the secondary...give it a little longer and the yeasties will do the cleaning for you. (I leave mine in there min 3 weeks average 4)



 
Reply With Quote
Old 07-01-2010, 08:24 PM   #12
jay4e
Recipes 
 
Aug 2008
Posts: 103

assuming you keep your wort stationary head space wont have any effect at all. the surface area in most fermenters will be the same with 2 gallons as it is with 4 or 5. And co2 is heavier than o2 so it will form a barrier as it seeps out of the wart to keep that surface area protected. the sooner after fermentation you transfer the more co2 you will have for that barrier, but there is still likely plenty of co2 held i suspension and some residual fermentation will make a bit more.

that being said the place where you may run into trouble is moving the fermenter. more space means more likely to splash around and if your co2 blanket is small this can lead to o2 exposure.



 
Reply With Quote
Old 07-01-2010, 09:18 PM   #13
McGarnigle
Recipes 
 
Jul 2008
NYS
Posts: 1,921
Liked 68 Times on 58 Posts


If you're using a carboy, there's less surface area at the top because the carboy narrows.

I've always tried to limit head space for secondary. Someone once suggested, if needed, adding a tiny bit of sugar water which will spark a small fermentation and create the necessary blanket of CO2.

 
Reply With Quote
Old 07-01-2010, 09:50 PM   #14
DKershner
Recipes 
 
Jul 2009
Bend, OR
Posts: 1,870
Liked 28 Times on 23 Posts


Quote:
Originally Posted by ChristianAlpha-RuBrew View Post
I know this may sound particular, and sloppy all at the same time, but when I brew I make up a batch of "Generic topup soulution."

1# pale dry malt extract in a gallon of water. I keep it in the fridge, and top up my secondarys so that I get a full carboy of beer. At the same time I use a smidge more hops when I breew so as not to dilute.
This is the winemaking way, but doesn't help when the headspace is greater than the amount of beer.

I would suggest not using a secondary.

 
Reply With Quote
Old 07-22-2010, 11:17 PM   #15
Brewdouche-RuBrew
Recipes 
 
Mar 2009
California, Pennsylvania
Posts: 576
Liked 7 Times on 6 Posts


Quote:
Originally Posted by dkershner View Post
This is the winemaking way, but doesn't help when the headspace is greater than the amount of beer.

I would suggest not using a secondary.
I feel icky reading that because I started out with wine. Latly though I have heard Zanis /& Palmer on their pod cast latly saying how they rarely even do secondarys anymore.

Maybe I should wise up and move on.
__________________

You knuckleheadz are my kinda smacktardZ
#3 DONT be a Brewdouche.
Comprehensive Beer Podcast list.
BasicBrewing
The Brewing Network

 
Reply With Quote
Old 07-24-2010, 06:43 PM   #16
Maltose
Recipes 
 
May 2010
Frederick, MD
Posts: 471
Liked 2 Times on 2 Posts


slightly OT, but if I'm brewing a 10g batch, but only have two 6g carboys, does it matter if I fill one all the way up and then the next carboy up to the same level? or should I fill them up simultaneously?

i plan on using a primary, then cold crashing for 3 days in my keezer.

 
Reply With Quote
Old 07-25-2010, 09:13 PM   #17
Brewdouche-RuBrew
Recipes 
 
Mar 2009
California, Pennsylvania
Posts: 576
Liked 7 Times on 6 Posts


Malt

Why not adjust your recipe to be alittle more concentrated, and ad another 3/4 gallon or so of good water to the carboys to make more beer and eliminate the head space.
__________________

You knuckleheadz are my kinda smacktardZ
#3 DONT be a Brewdouche.
Comprehensive Beer Podcast list.
BasicBrewing
The Brewing Network

 
Reply With Quote
Old 10-05-2010, 11:04 PM   #18
Julohan
HBT_LIFETIMESUPPORTER.png
 
Julohan's Avatar
Recipes 
 
Apr 2009
Posts: 977
Liked 2 Times on 2 Posts


What are suggestions when you are about 5 gallons short in a 55 gallon secondary wood barrel? Fermentation was done before racking. Should I add sugar or just C02?



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Aging Melomel- Too much head room? Worthog82 Mead Forum 9 06-30-2014 01:31 PM
Too Much Head Room in the Secondary? Nate1977 Beginners Beer Brewing Forum 6 07-11-2011 10:41 PM
how much head room do you leave at the top of your bottles? bgough Beginners Beer Brewing Forum 14 07-13-2010 07:27 PM
Extra Head Room Solo1013 Winemaking Forum 4 06-23-2010 07:09 PM
How much head room? MarcJWaters Beginners Beer Brewing Forum 2 04-19-2010 12:27 AM


Forum Jump