Just wanted to get some opinions on the picture below. I transferred a Sour Brown to secondary today where it will sit for awhile. Do you think there is too much head space? If so what would you do?
I try to keep my sour carboy topped up to the neck, and I would make up and add some fresh wort if it is already sour enough for your tastes. If it isn't, I would probably let it go, as a little head space can accelerate the souring somewhat.
do you keg? if you have a bottle of CO2 available, its not hard to rig up a length of tube and blast some gas into the head space whenever you think it might help. otherwise try to avoid storing beer in a carboy that has not been filled to the shoulders. Cheers.
That is too much headspace. I don't know what I would do as honestly I wouldn't have put a beer into a container with that much headspace.
This looks like the sour brown ale that I dumped in 2013 because of cardboard flavors. It was stored in a better bottle with too much headspace (and the seal on the airlock was suspect). You really should make a quart or so of DME wort, approximately the same strength as the original beer, and top off. And make sure that better bottle is sealed well. I decided that my future sours will make use of dedicated corny kegs to try to avoid oxygen entry.
