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I brewed an IPA last Friday and it looked healthy until yesterday when what looks like little clumps of yeast formed at the top. My last batch went very sour and this one smells a little sour but it might just be my imagination. I was very careful in my sanitation so I don't see how I have an...

So what do you do with your extra half gallon?

Yeah I figured it wouldn't really affect me but I was feeling scientifically inclined and decided to figure out what would happen on an industrial scale! Thanks for all the help!

Oh okay. So you want to try and reduce the headspace to as little as possible after primary fermentation is done and the gases equilibriate? The reason I ask is because I was low on ingredients and decided to brew a 3 gallon batch and ferment it in a 5 gallon carboy and I wasn't sure how that...

Thanks for the reply. So just to be clear is there a limit of headspace the CO2 can protect from? Say you put 5 gallons in a 20 gallon fermenter or something with a large difference, that won't matter at all? Also, what is the cutoff time where you want to reduce headspace? If I were using a...

I've been searching for a while and I couldn't find a lot of information on this. How exactly does head space affect fermentation? I understand there needs to be some to contain the krausen or you need a blowoff tube, but is the optimum amount of head space just enough to contain the krausen and...