youdaman10 wrote:[color=blue]
>
> 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]

I typically use a 6 gal. carboy for the secondary of a 5 gal. batch. In
spite of the dire warnings you will hear, the reality is that it has
never been a problem.

-------->Denny
--
Life begins at 60 - 1.060, that is.