I recently racked 5 gallons of an American ale into a six gallon carboy. Because it is not totally full, will the air space affect the beer?
Thanks
BV
Relax, and have another beer while it sits.
There is a larger surface area of your beer exposed to air so there is more risk of some oxidation than if the beer was in a five gallon carboy filled to the neck. I would not be too concerned unless you were planning to have the beer in the secondary vessel for long term aging.
I’ve fermented 10 and 15L batches in a 33L bucket with no issues. Unless you’re planning on leaving your beer for months like that, there is nothing to worry about.
It is also likely that racking caused some off-gassing of the CO2 produced during fermentation. It may not fill the whole head space, but CO2 is heavier than air, so you may have a blanket of CO2 protecting the brew for a short time.
Thanks. All very helpful.
BV
For future reference there is no need to rack into a secondary unless it will be ageing for months or you are adding fruit. It’s not necessary when adding fruit but it’s less problematic as the renewed fermentation caused by the fruit will fill headspace with co2. For long term ageing you do want to fill to neck.
In your case there is an increased possibility of noticeable oxidation occurring faster, with a likely symptom of reduced hop aroma/flavor.
The solution: drink it fast! 8)
“Blankets” of co2 is a bit of a falsehood. Unless the beer is actively generating co2, the co2 that escaped during racking will simply mix with the rest of the air.
If racking to a second fermenter, purge with co2 first and fill to the neck.
Am I correct in assuming that in the case of racking on fruit and creating a true secondary fermentation that the air will be pushed out by the co2 and when fermentation is done there will only be co2 left?
I think that is a safe assumption as long of the fermentation is active enough to push out the air, but the o2 that is picked up should be taken care of by the yeast.
You are better off to package, I personally don’t see the point
While I basically agree I rack to secondary for my dry-hopped beer. I dry hop in primary after fermentation is finished then rack to secondary after a few days to prevent hop trub from clogging my keg. But as a general rule I don’t rack to secondary. The instructions that come with many kits say to rack to secondary but I believe that is out I tradition.
The reason I went for the six gallon carboy is because I added caramelized figs. In a previous batch adding figs, I racked to a five gallon secondary and there wasn’t enough room once the figs began to ferment.
Yes, I learned the hard way quite awhile ago that you need extra headroom when racking onto fruit. If the figs caused a fairly active secondary fermentation your probably in good shape.
If you are having a true secondary fermentation, which it sounds like you are with your figs, you won’t have to worry about anything. The O2 will be blown off and replaced with CO2.
This is true as long as CO2 continues to dissipate from the beer and you maintain positive pressure. Once secondary fermentation ends and pressure in the carboy drops air starts to creep in and mix with the CO2. It’s the same reason why we don’t have a layer of CO2 over the earth although it is constantly produced by living creatures.
This process is so slow in typical fermentation vessels that we do not detect its effects; but that does not mean it isn’t happening.
Learning the hard way is a good way to put it. Never expected the fruit to ferment so vigorously.
Has anyone ever added fruit to the primary fermentor? If so when? After primary fermentation or at the beginning?
I prefer to rack to secondary, on top of the fruit. Definitely don’t add at the beginning of fermentation - a lot of the delicate fruit character will get carried out the airlock with the turbulence of fermentation.
I add after four days when the fermentation is mostly completed