Mike
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If I understand it correctly, with wine you're supposed to minimize the head space surface area when aging to avoid oxidation (correct me if I'm wrong). I'm thinking of making a high gravity beer soon that will bulk age for 7 months or so. I wanted to split the 6.5 gallon batch between two 5 gallon carboys so I can use two different yeasts. Will the extra head space be a problem? If so, perhaps I can purge the air as best I can with CO2.