If you can keep the temp. as low as you can get it, you will be O.K. What
you are brewing is an ale, and they will take a little heat. I don't think
that you will get oxidation in your beer, due to the fact that the ferment
is still going on. You will have a CO2 blanket over your beer in just a
short time.

Let it run it's course, and when it is done, bottle it or keg it. In the
mean time, relax, don't worry, and have a home-brew.

Glenn

"Sterrenkijker" <strandkruier@netscape.net> wrote in message
news:8mdjhvkv19lo1hat89tcqq26v5raiuc52k@4ax.com...[color=blue]
> On Sat, 19 Jul 2003 14:43:02 -0500, "youdaman10"
> <youdaman10@yahoo.com> wrote:
>[color=green]
> >I just moved a creme stout from my primary to a secondary fermenter. I[/color][/color]
put[color=blue][color=green]
> >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[/color][/color]
would[color=blue][color=green]
> >be a cardinal sin to wine. I do have a 5 gallon carboy but hated to move
> >the beer again if not necessary.
> >[/color]
>[/color]