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It's ok to have less than 20% headspace, you just risk a blowout, meaning it could overflow and make a mess. To counter this problem use a blowoff tube and bucket:


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Some kit brewers (including me when I was kit brewing) successfully use the "twocan" method. Two cans, water, and yeast. No sugar, dextrose, corn syrup, light dry malt, etc. As an experiment, I would use the full can, top up with hot/cold water to 13 litres, pitch yeast when wort is at the correct temperature, seal and wait. My experience with several other ...


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Simple rule: 23L for a 30L vessel. Scale appropriately. This allows enough room for the head / krausen to form and not overflow (most of the time).



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