I'm brewing a Tripel on Sunday and will be making 8 gallons to split into 2x 4 gallon ferments. This will be one mash and one boil, and unfortunately, one yeast (have a WY3787 ready to go with no other options).
Some of the ideas/suggestions I've already gotten:
1. Ferment one with sugar added pre-ferment and the other with sugar added during day 4-5 fermentation to test yeast attenuation.
2. One ferment at 68 the other a couple degrees warmer.
3. Invert one of the sugars and keep the other one straight sucrose.
Sounds good. Another option would be to keep one ferment at a constant temperature and the other one ramped up throughout fermentation (e.g., start in the low 60s°F and end near 80°F. This may show a difference in attenuation, ester profile, and higher alcohols.
I think option 1 is the most interesting. You can probably predict the effects of the other two more easily. The results from #1 can also be both quantified and judged by taste.
Suggest an experiment for Tripel split ferment.
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