I'm completely new to brewing, I haven't brewed a thing yet. I'm basically just here doing a bunch of research before I actually start. One thing that I'm unclear on is the amount of headspace that should be left in the carboy/fermenter.
I've read many people say in many places that you want to leave as little space as possible, but I've also read that if there's not enough space, then a busy fermentation will likely require a blowoff tube, and possibly even clog that up with kreusen.
My expectation is that it's a complicated answer that involves the phrase "it depends."
I've read many people say in many places that you want to leave as little space as possible, but I've also read that if there's not enough space, then a busy fermentation will likely require a blowoff tube, and possibly even clog that up with kreusen.
My expectation is that it's a complicated answer that involves the phrase "it depends."