headspace

Hey, first post here so go easy on me. I have been brewing mostly wild fermented and mixed culture beers for about 6 years. I am aware of all of the standard answers about headspace and oxidation as well as the fact that these matters aren’t always so clear when it comes to mixed culture beer. I...

I typically don’t transfer to a secondary, but these were some big beers I wanted to rack over fruit. I am worried about all of that headspace - particularly the two small boys in the front. Would you be worried too? I purged both. Not sure if that helps - since I have never done it before. I...

Am about to bottle a NEIPA for the first time and I understand that a lot of people have issues with oxidation. After some reading I'm convinced that purging the headspace after filling the bottle of O2 is a good way of extending the shelf life. I'll be bottle priming as I don't have any kegging...

Title kinda says it all; I’ve got a 5 gallon wide mouth bubbler that I intend to use for a 1 gallon batch melomel. Do I need to worry about too much headspace and upgrade to a 3 or 4 gallon batch? Or is it fine?

Hey guys so I brewed up a batch of Barley wine about a week ago, 1.102. I haven't checked the FG, but with 5 days of aggressive fermentation and a healthy yeast starter I'm fairly confident it is fermented out. So my plan was to rack to secondary on oak cubes, but the smallest carboy I have is...

Thanks to all again for all the advice and tips thus far! Cider has been in primary for about two weeks. OG about 1.050, current SG about 1.001. Racked to secondary this evening, realized I’d made a rookie mistake, had about 5 gallons of cider, didn’t realize that my carboy is meant to hold...

Thanks for looking in, How much head space should I leave for a Stout? 12oz bottles What is Blushing the Bottle?

So I just finished primary on a few carboys of cider (6 gallon, 5 gallon, and 3 gallon). They have fermented to dryness and I am ready to rack into new vessels. My only problem is that being so excited to begin fermenting cider, we used up all of our must to make as much as possible and...