Splitting Fermentation

[TempTest]

Hello!

I am at present considering a very small stove top AG (almost BIAB) set up. Originally I had planned to do 1 Gallon/4.5 Ltr batches as I could ferment in the water bottles that my liquor comes in... More thought (especially the potential of BIAB-Maxi) has highlighted the potential to brew longer, perhaps 2 Gallon/9 Ltr. In this case, would it be possible/suggested/recommended to split the wort into two batches so that I can ferment in the (two) water bottles (or perhaps even a demi-john) and then recombine for packaging or is there some potential risk in fermenting separately (active ingredients not being evenly distributed between the two volumes?).

This becomes more significant (!) as I've noticed there is the possibility of small Corny (like) kegs (6 Ltr is the smallest I've found so far) and in which case I'd need to take the fermented beer from two different fermentation vessels (with a little spare that I'd bottle). Is this okay or a chance of a problem? If the latter I can always go for a Young's style 10 Ltr fermenter but that's have quite some headspace with a ~9 Ltr brew and perhaps not quite as nice as the water bottle or demi johns.

Thanks!

[basswulf]

You should be fine - I've done it myself in a couple of 4.5l water bottles. You can always recombine the two halves before bottling; alternatively you could deliberately try different yeasts in each or just see if you can detect the difference by bottling separately and keeping the two batches distinct.

Wulf

[Fil]

YES,, but how about using different yeasts with each split or trying one with a dry hop addition and bottling separately 2 different beers for 1 brew??
oh thats basically what basswulf said..

if u use water bottles with ridges, knock the yeast that settles on the ridges off daily
otherwise its a pita when you rack off muddying the brew as u go a wooden spoon is the tool for knocking down the yeast settled on the bottle ridges

btw there is nothing wrong in fermenting in a bigger bucket as the brew ferments off the volume of co2 produced will push out all the air in the headroom above and blanket the brew