Splitting a 5 gal Batch

[RebelHouse32]

This may sound like a newb question, sorry i just joined HBT but have been a long-time observer. I have brewed about a dozen batch's but havent attempted to split a 5 gal batch and was really looking to see if I could do it. I currently have a 5 gal wheat beer in the primary. I was looking to split it into three 1 gal batch's for secondary using glass carboys and adding three different flavoring elements (orange's, raspberry's, strawberry's) to get some variation. The remaining two gallons I would just bottle and let age. Has anyone tried this and do you think its a good idea? Did you run into any problems?

Thanks for the response! Any and all help is greatly appreciated!

 

[grimeey]

Hey man - I split batches all of the time. I make a big porter and then split it and make a Vanilla Bourbon Porter and a Toasted Coconut Porter. Also made a wheat and split like you did. However, I've only done 10 gallon batches and split them into 2-5 gallon batches. I think there would be a ton of head space if you only had 1 gallon in a carboy so that could be a problem - not sure though. Maybe try splitting it in half the first time - just a thought.

 

[ReverseApacheMaster]

Just split them up as you want -- make sure you are careful about sanitation.

 

[RebelHouse32]

Anyone know how much lbs of fruit I should put in the secondary? Will this make it ferment out some more? And this may be a newb question but i dont need to sanitize the fruit do i?

 

[giligson]

I assume you are going to split them into one gallon glass jugs (like the kind for apple cider) to limit headspace issues.
It would be nice to split while the yeast was still a bit active if possible - they will scub up any stray oxygen.

 

[RebelHouse32]

Yeah they will be split into 1 gallon glass carboys. Do i risk contamination if i just cut up the fruit and rack on top of it?