BDawg wrote:Split batch is the best way to compare. Please do post your results.
Here are the batches I've split to date. For temperature I kept them in the same freezer with the RTD stuck between the carboys and a blanket around both. So temps were probably close, but not identical.
SMASH Barley Wine.
Spilt into two 5.5 batches
Aeration: shake method
OG: 1.93
1 degree hysteresis temp 66.5 Degrees (1 degree hysteresis)
S-05: (5 packs rehydrated) FG 1.021
wlp090: (pitch rate 1.25ML/degree plato) FG 1.020
IPA 4% crystal 96% base malt
Spilt into two 5.5 batches
Aeration: shake method
OG: 1.72
1 degree hysteresis temp 66.5 Degrees (1 degree hysteresis)
nottingham: (3 packs rehydrated) FG 1.014
wlp090: (pitch rate 1.25ML/degree plato) FG 1.014
Double+ IPA 94% base malts 6% crystal malts
(11 days in 1056 doesn't look done yet, will update later)
Spilt into two 5.5 batches
Aeration: 100% O2 @4L for 2 minutes Fermentation was going in under 6 hours.
OG: 1.93
1 degree hysteresis temp 66.5 Degrees (1 degree hysteresis)
wy1056: (pitch rate 1.25ML/degree plato) FG 1.023
wlp090: (pitch rate 1.25ML/degree plato) FG 1.020
