PseudoChef
Well-Known Member
I'm brewing a Tripel on Sunday and will be making 8 gallons to split into 2x 4 gallon ferments. This will be one mash and one boil, and unfortunately, one yeast (have a WY3787 ready to go with no other options).
Some of the ideas/suggestions I've already gotten:
1. Ferment one with sugar added pre-ferment and the other with sugar added during day 4-5 fermentation to test yeast attenuation.
2. One ferment at 68 the other a couple degrees warmer.
3. Invert one of the sugars and keep the other one straight sucrose.
What sez yous?
Some of the ideas/suggestions I've already gotten:
1. Ferment one with sugar added pre-ferment and the other with sugar added during day 4-5 fermentation to test yeast attenuation.
2. One ferment at 68 the other a couple degrees warmer.
3. Invert one of the sugars and keep the other one straight sucrose.
What sez yous?