Johno

Fermentation space in your vessel

2 posts in this topic

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.

Thanks!

-j

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Hi,

 

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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