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Old 10-27-2012, 02:41 AM   #1
m1k3
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I think you should leave a gallon or two of head space in your fermenter.

(at least for ales)

I use two 6.5 gallon fermenters to brew 5 gallons of ale.

I think a good amount of headspace is the best policy.


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Old 10-27-2012, 06:46 AM   #2
pdxal
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You'll probably hear that's a lot of headspace, with lots of oxygen to potentially oxidize your beer, but I do 2 gallon starters in a 5 gallon carboy, rack off the cake and dump a new batch on top and the starter beer isn't bad. If you were aging for a long time or doing secondary it might not be a good idea, though.



 
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Old 10-31-2012, 07:59 AM   #3
C-Rider
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5 gallons in a 6.5 gallon bucket doesn't seem like a LOT of head space. FIve gallons is gonna produce a lot of CO2 to fill that spaace.
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Old 10-31-2012, 05:38 PM   #4
pdxal
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Quote:
Originally Posted by C-Rider View Post
5 gallons in a 6.5 gallon bucket doesn't seem like a LOT of head space. FIve gallons is gonna produce a lot of CO2 to fill that spaace.

He said 5 gallons in TWO 6.5 gallon fermentors. Lotsa headspace. But long term when not off gassing CO2 a fair amount of oxidation potential.

 
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Old 11-01-2012, 07:42 PM   #5
C-Rider
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Quote:
Originally Posted by m1k3 View Post
I think you should leave a gallon or two of head space in your fermenter.

(at least for ales)

I use two 6.5 gallon fermenters to brew 5 gallons of ale.

I think a good amount of headspace is the best policy.
Miss read your first post. What's wrong w/1.5 gallons of head space in the 6.5 fermenter?

Another thought you could buy a 2 gallon fermenter at Home Depot and divide your 5 gallons between the 6.5 and the 2 and not have to worry about 2 much head space.
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Kaiser Ridge Brewing
-------------------------
Fermenting: Black IPA
Bottled conditioning:
Bottled conditioning Old Glory Stout
Bottled in the refe: American Imperial Stout
Bottled in the refer: Dunkelweizen
Largering in refer: Oktoberfest

.

 
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Old 11-01-2012, 07:49 PM   #6
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It sounds like you want to do an open fermentation? This can be done and is done. But you have to be sure the surrounding environment does not infect your fermenting beer.



 
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