Hello, I was preparing a split batch between saison and triple/golden strong. My plan was to prepare around 6-7 gallons of wort using 100% pilsner malt to around 1.065. Then ferment in two split batches of about 4 gallons each. My saison would be around 4 gallons of this wort at 1.065 (or maybe even a bit diluted). My tripel/belgian golden strong would be my 1.065 wort with around 2 lbs of sugar added. I have not yet completed all the math regarding possible dilutions. Has anyone done anything like this before? Also I am wondering if their is any problems associated with dilutions. I would dilute it after the boil as I am pitching yeast. I would add the sugar about 3 days into fermentation.
Sounds like a great plan. Check out this thread http://www.homebrewtalk.com/f13/increasing-pipeline-divesrity-445579/ I love it
Thats a fascinating thread. Essentially I am doing an experiment. I am looking at the impact of changing yeast strain, slightly lower OG, and adding sugar. The more i think about what i am going to do, the more I fee like buying a few more one gallon fermentors and doing something different in each one.
I would recommend not diluting. Just boil, split, and accept 3-3.5 gallons of each. I'm convinced that full boils are a major reason my beers now are better than when I brewed years ago. I split most of my batches. My most recent was an IPA that split 3 ways to 2.75 gallons each. I was also over my target OG by several points, but did not even consider diluting. Have fun with the split. It's really the perfect way to compare and contrast yeasts. Even their different behaviors during fermentation can be quite interesting.
