Hope this isn't a stupid question but a recent article here got me thinking. The author made some suggestions about how to split a batch of wort into two or more batches that could then be treated differently (different yeast, different hop additions etc). How would you handle the water adjustments for something like that? As an example, I am playing with a sweet stout recipe. I want to experiment with different grain bills but the base malt would be the same in each. I could mash the Marris Otter then steep the specialty grains from what I understand. So I would collect the wort from the MO, split into two batches. One batch I would steep crystal 80, black patent and chocolate malt and in the other I might steep Crystal 80, roasted barley and pale chocolate. Hope that makes sense?