"Denny Conn" <denny.g.conn@ci.GETRIDOFTHISPART.eugene.or.us> wrote in
message news:3F1C12FB.A18B88E7@ci.GETRIDOFTHISPART.eugene.or.us...[color=blue]
> youdaman10 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[/color][/color]
still.[color=blue][color=green]
> > 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[/color][/color]
move[color=blue][color=green]
> > 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.
>[/color]
I've had good luck splitting 5.5 to 6 gallons of wort into two 5 gallon
carboys for primary. Then, after fermentation is about done, rack into
another 5 gallon carboy, right to the top. Sediment gets left behind, and it
works out perfect. If for some reason you do find yourself with too much
headspace, you can purge with CO2. A few other benefits are that it's easier
to move the partially full carboys, they can be stirred, shaken, or
oxygenatated easily, and you never have to mess with a blowoff tube.
Ken A.