"youdaman10" <youdaman10@yahoo.com> wrote in message
news:vhjd2vhgq8h717@corp.supernews.com...[color=blue]
> I just moved a creme stout from my primary to a secondary fermenter. I[/color]
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> 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]

How long was it in the primary? There should have still been "some"
fermentation going on when you transferred to the secondary. If not, you
transferred too late. In either case, you should leave very little
headspace. I typcially have only a couple inches between the the openning
and the top level of the beer. Just enough to make room for floating dry
hops.

Tom Veldhouse