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Old 02-17-2010, 06:39 PM   #1
1stTimer
 
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I purchased 5 one gallon jugs and I am looking to split my next batch up so that I can try something different with each gallon. I dont really have a specific question. I was hoping someone else had done this and could maybe give me some tips. Ive been doing partial mash for a while now. Not sure if that makes a difference or not. And the brew will be an IPA. Thanks for any tips you can provide. Cheers!
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Old 02-17-2010, 07:15 PM   #2
RebelHouse32
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I just did this the other week. I split a 5 gallon batch of American Wheat 4 ways. I bottled 2 gallons, split 3 gallons into 1 gallon carboys and racked them onto 3 different fruits. It was really easy and I am looking forward to tasting the differences between the original Wheat beer and the ones I have racked on fruit.
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Old 02-17-2010, 07:23 PM   #3
Challenger440
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I've never done it but I imagine the only issue might be to make sure that each jug gets about the same amount of yeast. Maybe make a yeast starter and add the yeast to each jug, like say you make a 2 liter starter so each jug would get 0.4L of slurry.
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Old 02-17-2010, 07:35 PM   #4
FreeM80s
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5 diff strains of yeast?

 
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Old 02-17-2010, 07:42 PM   #5
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I did a 1G batch and there was a lot of trub. I only got about 6 beers (I forget exactly) from it. so it is kinda a pain for such a small sample size and I will likely only do 2.5G batches from now on.
>but you already got the 1G jugs, so never mind!

 
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Old 02-17-2010, 07:46 PM   #6
mud390
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Couldn't you have all 5 gallons in your brew pot, cool, pitch your yeast (assuming you are using only one type of yeast), and then divide from that point?

Kris

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Old 02-17-2010, 07:50 PM   #7
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Quote:
Originally Posted by mud390 View Post
Couldn't you have all 5 gallons in your brew pot, cool, pitch your yeast (assuming you are using only one type of yeast), and then divide from that point?

Kris
You could, but you're far more likely to get uneven yeast distribution across the 5 smaller batches. Much better to split the wort first, then measure out your yeast slurry or dry yeast five ways and add it to each jug after.

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Old 02-17-2010, 09:16 PM   #8
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I really appreciate all the feedback. I was thinking of handling the yeast the way Mud talked about. But you raise a really good point Marubozo. Would it be possible to just rack to the 1 gallon jugs for the secondary stage and add your fruit, peppers, etc..? Rebel, let us know how that turns out. Im very interested to find out. Thanks again everyone.
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Old 02-17-2010, 11:01 PM   #9
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Quote:
Originally Posted by 1stTimer View Post
I really appreciate all the feedback. I was thinking of handling the yeast the way Mud talked about. But you raise a really good point Marubozo. Would it be possible to just rack to the 1 gallon jugs for the secondary stage and add your fruit, peppers, etc..? Rebel, let us know how that turns out. Im very interested to find out. Thanks again everyone.
If all you're doing is using the same base beer and testing different types of fruit, then yes, you can save yourself some time (and probably a mess) if you do a bulk primary and then rack individually into each smaller vessel for the fruit additions during secondary.

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Old 06-14-2011, 12:14 AM   #10
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I don't known if RebelHouse32 is still around, but I was thinking about doing exactly what they did, and was hoping for some tips.

My plan is to buy either three 1 gallon glass jugs or buckets to use for secondary.

I was thinking I'd brew a 5 gallon batch of American Wheat (or whatever beer goes well with fruit additives?) and doing a normal 5 gallon primary. Then after about three weeks I wanted to bottle about 2-3 gallons as is, and separate the rest into the three gallon jugs/buckets over three different types of fruit. Tentatively I was thinking blueberry, strawberry, and maybe fig?

Has anyone done something like this? Can you give me any pointers or tips? I've never done fruit additives *or* secondaries, so this is new for me.

 
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