Splitting a batch

[thirstypanda]

I'm brewing up 2 batches of Saisons this weekend. One will be an apricot version that I absolutely adore. The other one I'm going to experiment by splitting the batch into smaller carboys and letting sit for a spell - 1 x spruce tips, 1 x sour cherries, and 1 x dry hopped with Mandarina.

Question, since I'm splitting the batch (never done that before), how long should I wait before moving from the primary to the secondary carboys? The dry hopped will on sit for 4 days max, but the other two will be longer.

Also, is it worth adding a small amount of dextrose to help build up a CO2 barrier?

 

[IslandLizard]

You don't need secondaries.* They only cause trouble (oxidation, infections) while there's nothing they can solve.
In short, leave in primary fermenter until packaging. Just dry hop or add fruit right in there.

*There are very few exceptions, those you listed aren't.

 

[cswant88]

Was the plan to ferment in one large primary, then split it out to the smaller carboys? I would recommend fermenting them in the smaller vessels to begin with, then do your additions when fermentation is winding down. Reduces the chance for "trouble" that IslandLizard mentioned, and you don't have to worry about adding any dextrose to purge the headspace.

 

[IslandLizard]

Let me add, dry hopping for 3-5 days before packaging is plenty of time.

How long are you going to keep them on the fruit? If it's only a few weeks, also keep it in the primary.

 

[BrewInspector]

I get what you are attempting here.

Split your batch at or near completion of fermentation. No need to let it sit any longer. Then you can add your various adjuncts to each container and allow them to finish. With careful transfer you can minimize potential problems.

Or you could split the batch at the beginning and ferment in individual containers. Then you could add your adjuncts directly with less risk of contamination and oxidation.

This would likely leave you with less to package than the split after fermentation method which might be an issue if are using small containers to achieve your desired number of trials.

 

[FatDragon]

If you're splitting into secondaries after one big primary, try to minimize headspace in the secondary fermenters. This is especially important if you're not adding fermentables. The cherry batch can have more space because it's going to ferment again, but the spruce and dry hop fermenters won't have much if any more work to do so you don't want too much headspace. That said, leaving a bit of space is important or you're likely to have off-gassing beer bubble out of the airlock (as I experienced with the dry hop in my Brett Saison last week). Also, it's a good idea to move to secondary while you've still got a couple points left in the fermentation, or to add a little bit of boiled sugar or wort into the secondary to scavenge the oxygen that gets picked up in the transfer and purge the headspace as well.