Size of Secondary Fermentation Vessel

[TumTum]

Just moved my 2nd batch (Dead Ringer IPA) to secondary fermentation- all the videos & forums I read on the matter stated that you want minimal air in this vessel once the beer is added (read: 5 gallons). Being a novice, I discovered my vessel was 6 gallons so there's a sizable amount of air in the vessel after siphoning and sealing. Will this pose big issues?

Any feedback/speculation appreciated. I'm hoping to do batch #3 (Belgian Tripel) in a month or so, and wonder if I should purchase a smaller (5 gallon) secondary vessel.

Cheers!

***Beers***
Bottled & Drank (Drunk?): Caribou Slobber
Secondary: Dead Ringer IPA
On deck: Belgian Tripel

 

[billingsbrew]

Yes you should purchase a 5 gallon carboy. When moving to a secondary you should have as little headspace on top of your carboys as possible. You can risk oxidation if you have too much headspace. I have many 3 gallon 5 gallon 6 and 6 1/2 gallon carboy's and multiple 1 gallon containers. I had the same problem this morning I had 4 gallons of English barley wine 5 gallon was to big 3 gallon too small so had to put it in a 3 gallon and a 1 gallon container so as to keep headspace down.

 

[TumTum]

Excellent, thank you for the input! I will buy a 5 gallon carboy for the Belgian, as that sucker needs to sit in secondary for 3 months.

For the IPA, my current plan is to reduce the length of time it sits in secondary with extra headspace versus moving again (so dry hop after 1 week, bottle after 2 weeks). Hopefully it still turns out OK.

 

[McGarnigle]

Sanitized marbles can help fill up the carboy, although I think it would take a lot to fill a gallon of space.

I've also heard of people adding a bit of sugar water when transferring to kick start fermentation a little, just enough to produce a CO2 blanket in secondary. I'm not sure what the amount would be.