I just transfered my pumpkin ale from primary to secondary and there was a lot of trub at the bottom ~ 1 gal. Now that it is in my secondary (5 gal BB) there is a lot of head room. Is there something i should do about the head room to prevent oxidation?
I don't want to start a debate/argument about the trub, i'm just curious about the head space of the secondary.
Starter - Onyx IPA
Primary - The Elf's' Reward
Kegged - Too Sweet Honey Ale
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