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> Head space requirements and Primary aging
post Jan 20 2013, 11:50 AM
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Ive transitioned to larger batches in the 15-18 gal range. Ive noticed that in my 20 gallon fermenter when I go 18 gal I have enough head space to keep Kraeusen inside the ferm, but aging seems to be incomplete. Just finished an 18 gal IPA that was in there 3 weeks and its way green, but no other off flavors. OG's are finishing where called for, but very green and yeast in susp.

Qualitatively, when I run the same recipes in the 20 gal ferm in 15 gal batch size, they come out glorious and ready to keg after 2 weeks.

Does anyone have data on desired head space % for US05 for American IPA's and Wy 3787 for Belgians? Obviously Im cutting it tight given the above scenario.
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