Thaumatourge
Active Member
Hello,
New to brewing, only 1 batch currently going with one in the works.
Currently I am making a cycer, and have a currant mead in prep phase.
Had a question on racking.
My current cycer has been brewing for 3 weeks and I am ready to rack to a secondary.
Right now the Waldo Canyon fire is going pretty hot and the area around my house is filled with fire smoke.
I'm wondering if I should wait for the air quality to improve before I rack.
Second question is about head space on my secondary.
I used bread yeast on my cycer so I have about 2 inches of lee on the bottom of the carboy.
So when I rack over I'm going to have a bunch of head space in the secondary.
Will this be an issue as it ages, or is this normal.
Since it is no longer fermenting I would assume that the oxygen in the head space could foul the brew.
Am I being overly concerned?
Thank you,
Thaumatourge
New to brewing, only 1 batch currently going with one in the works.
Currently I am making a cycer, and have a currant mead in prep phase.
Had a question on racking.
My current cycer has been brewing for 3 weeks and I am ready to rack to a secondary.
Right now the Waldo Canyon fire is going pretty hot and the area around my house is filled with fire smoke.
I'm wondering if I should wait for the air quality to improve before I rack.
Second question is about head space on my secondary.
I used bread yeast on my cycer so I have about 2 inches of lee on the bottom of the carboy.
So when I rack over I'm going to have a bunch of head space in the secondary.
Will this be an issue as it ages, or is this normal.
Since it is no longer fermenting I would assume that the oxygen in the head space could foul the brew.
Am I being overly concerned?
Thank you,
Thaumatourge