homebrewdad
Well-Known Member
Recently, I got involved in a discussion over at /r/homebrewing about split batching. Usually, this kind of thing involves fruiting half the batch and leaving the other half plain, or using different, yet similar yeasts.
This particular discussion had a guy (/u/zeith) looking at some more "out there" concepts, such as splitting an IPA between a typical neutral yeast and a Belgian strain.
The more we got into it, the more I thought that it would be useful to condense this into a more permanent article form. I spoke with zeith, and he agreed to do a writeup.
I think that he did a great job, and it made a really nice article about experimenting with split batching.
This particular discussion had a guy (/u/zeith) looking at some more "out there" concepts, such as splitting an IPA between a typical neutral yeast and a Belgian strain.
The more we got into it, the more I thought that it would be useful to condense this into a more permanent article form. I spoke with zeith, and he agreed to do a writeup.
I think that he did a great job, and it made a really nice article about experimenting with split batching.
