Chateau Joe
Snowbelt Fermenter
- Joined
- Jan 21, 2009
- Messages
- 409
- Reaction score
- 11
I need to cold stabilize 3 gallons of Cayuga White soon. Normally I would put my 6 gallon batches in a 6 gallon juice pail. I cold stabilize in a refridgerator at about 34 degrees. Can I put 3 gallons in a 6 gallon pail or will that be too much head space. I can do it in a 3 gallon carboy but the clean up is more difficult. What do you do?
