Originally Posted by jemolo88
how did you go about splitting this into two fermenters? Just pitch yeast stir and then transfer half to second vessel?
The batch was split for extra head space so I wouldn't lose a gallon+ to blowoff (there are some uber-explosive RIS blowoff pics/vids floating around the site!).
After cooling, I just transferred the wort in equal parts to two separate fermenters and then pitched about 1L of yeast slurry to each fermenter. After 4-5 weeks, I racked the contents of both fermenters together into a 5 gallon carboy, along with bourbon soaked oak cubes, for bulk aging.