Volumes, 5 gallon batch, 6.5 fermenter...??

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Keqwow

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Another silly newbie question: Volumes. Most recipes are for 5 gallon batches. Most fermenting pails I see are 6.5 gallon volumes. I know some volume is lost during the fermentation process (not sure how much?). So can someone clarify what volume ends up going into the fermentation pail to produce what volume?
 
The extra space in the fermenter is referred to as 'head space'. It's needed because once fermentation takes place the beer starts foaming/bubbling as the yeasties start eating the sugars and emitting CO2. Even with a 6.5 gallon bucket many people use a 'blow off' tube because krausen would normally clog an air lock creating a mini-beer explosion.
 
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