Fermentation space in your vessel

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Hi guys,

Can anybody tell me a good ballpark percentage for the amount of space you should provide for fermentation in a fermentation vessel? I currently use 5 gallon glass carboys and my mash usually takes from half to three-fourths of the volume. A) Is excess space in a fermentation vessel detrimental to the mash in any way, 2) if so, what proportion of space to mash is recommended to avoid any potential detrimental effects?

Any thoughts are appreciated.



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Fermenters generally have 20% freeboard, who's the term describing the headspace above the liquid. It's important to have enough freeboard to prevent blowout from losing too much volume. 

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