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Old 03-07-2009, 02:38 PM   #1
PseudoChef's Avatar
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,406
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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.

What sez yous?

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Old 03-07-2009, 02:59 PM   #2
menschmaschine's Avatar
Jun 2007
Posts: 3,272
Liked 41 Times on 33 Posts

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 60sF and end near 80F. This may show a difference in attenuation, ester profile, and higher alcohols.

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Old 03-07-2009, 05:00 PM   #3
FlyGuy's Avatar
Jan 2007
Calgary, Alberta
Posts: 3,605
Liked 183 Times on 53 Posts

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.

Any sound good, though.

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