Too much air in secondary fermentation carboy?

Hi all!

I did a brew the other day and when I syphoned it into the second carboy there was a pretty major air gap (because the first carboy was smaller than the second). Will this effect the flavour / expose it to too much oxygen? ;D

If fermentation kicks up just a tad after the racking, which it hopefully will, it'll clear all the oxygen out of the carboy.  Next time, primary in the larger one and rack to the smaller one.

Agitate it a bit and you'll see the air lock burp from CO2 being released into the carboy. CO2 is heavier than air, so even if that doesn't completely purge the space, it should put enough of a blanket over the brew to keep it from oxidizing.