- Sep 17, 2009
- Reaction score
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.