Head space

[josh940711]

I've been reading some head space blogs and was wondering some things. I I use a 6.5 gallon Carboy and all of the beer kits I use say to fill the carboys up to 5 gallons. With this volume is head space going to be an issue and what effects will not enough head space have on my beer. I've done two batches and the first one an IPA came out fine with this volume. Second beer came out a little light and watery but is tasting better as it conditions. I'm currently fermenting a coffee porter with about 6 inches of space and if this is too much what can I do?? I'm on 5 days of fermenting. Thanks for any advice and knowledge

 

[rodwha]

Head space is only an issue when months and months go by, long time aging. No problems for a few months.

 

[freisste]

For a primary fermenter, headspace is no problem. You need some to account for krausen. In primary, the beer produces a lot of CO2, so headspace just fills with CO2 and oxygen is no issue.

In secondary, there is little to no CO2 being produced, so you don't get that protection. Also, you don't need headspace because there is no rains to worry about.

In primary, headspace is good; in secondary, headspace needs to be minimized.

 

[josh940711]

Thanks so I should use a 5 gallon Carboy for secondary?? Or how would I fill the space in a 6.5 Carboy. Could I throw a pound of sugar in to increase volume?? These forums rule!!

 

[theck]

Depends on how long you plan to secondary. I personally stopped doing a secondary and just keep it in the primary for a few weeks longer.

Sent from my SGH-T769 using Home Brew mobile app

 

[josh940711]

I'm going about 3 weeks on secondary on my current beer coffee porter because I'm throwing in some cocoa nibs probably the last week or two.

 

[freisste]

Thanks so I should use a 5 gallon Carboy for secondary?? Or how would I fill the space in a 6.5 Carboy. Could I throw a pound of sugar in to increase volume?? These forums rule!!

If you secondary (most will tell you it is unnecessary, although no one can really argue because it is ENTIRELY brewer's choice) a 5 gallon carboy is ideal. Fill it to the point where the liquid gets into the neck. That's why carboys are the shape they are.

There are different ways of filling a larger carboy. Ive heard of of some people using sanitized marbles, although a gallon and a half is a lot of marbles.

The pound of sugar will NOT appreciably raise the level of the liquid and it would start a new fermentation. That makes it an idea (not saying good or bad) to create a little more CO2 and make the headspace less critical.

One other thing - I've heard people claim that large headspace can lead to infection. Personally I think it is a load of crap, but I've heard it multiple times, so there is at least anecdotal evidence. I'm not sure how it's possible with an airlock, but I've been wrong before. Happy brewing.

 

[josh940711]

Thanks for that answer I think I might have a 5 gal Carboy so I'll just transfer to that.

 

[theck]

One other thing - I've heard people claim that large headspace can lead to infection. Personally I think it is a load of crap, but I've heard it multiple times, so there is at least anecdotal evidence. I'm not sure how it's possible with an airlock, but I've been wrong before. Happy brewing.

I did plenty of batches in my 6.5 secondary when I would move it to that and (knock on wood) never had one infection. Last batch I moved it to another 6.5 bucket to add cherries and came out fine. I've been wrong too but I don't think it would mater much as well. Just sanitize right.