On Sat, 19 Jul 2003 14:43:02 -0500, "youdaman10"
<youdaman10@yahoo.com> wrote:
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>I just moved a creme stout from my primary to a secondary fermenter. I put
>approximately 5 gallons into a 6 gallon carboy. The beer is quite still.
>Is it ok to leave such a large head space? I'm a winemaker and this would
>be a cardinal sin to wine. I do have a 5 gallon carboy but hated to move
>the beer again if not necessary.
>[/color]

If you are asking for my knowledge about biochemic chemistry and
biology I would reply: "I don't know!.." But if you are asking for my
intuition and experience what about homebrewing I'd say that you are
taking tremendous risks, especially for we are in summer now.. (I
assume you're living in the nothern hemisphere?)
What you did is a cardinal sin in winemaking but in beermaking it's
even a much bigger sin. Beer is so much more perishable than wine is
and you will soon find out -if things go wrong- how serious it is what
I'm saying here when you will see the first peels of acetic
fermentation floating on the surface of the wort in your carboy during
the days to come.
I suggest you put your secondary fermentor IMMEDIATELY in the fridge
at much lower temperatures (let's say 4.. 6 °C) AND, when you have a
gas cylinder with CO2 than blow some CO2 over the surface of the wort
and immediately after replace the air lock.
When *I* don't do it this way, not even after thoroughly sanitizing my
carboys, I am not able to make drinkable beer here in Belgium during
summer. From October to May your method is less risky but it isn't
now!

Kind regards,

Norbert (from Flanders, Belgium)