Split batch (for science) suggestions?

[GDubs]

I bottled my Cream Ale last night and I am already planning my next brew session. I am eager to learn how certain steps/decisions impact the final product so i was thinking about splitting a simple pale ale after the boil, then altering one part of the fermentation process so as to better understand the range of characteristics that are possible.
I want to stay within the pale ale to ipa range. I was thinking something simple such as dry hopping with two different hops or perhaps pitching two different yeast but rather than guess at my options and end up with two similar batches, i figured i would reach out to see if any of you all have any split batch suggestions that could help me learn a thing or two about a particular brew-gredient
I look forward to your suggestions
**extract brewer

 

[Steve Ruch]

If you do hops make sure they are very different: chinook and azacca for example.

 

[Zambi]

Ohhhh
So many options
To start of with how about
- fermentation temperature
- different yeast
- dry hop versus no dry hop. Afterwards timing of dry hop

 

[Donoroto]

At this point, think about major differences like yeast and hops, saving subtler differences like fermentation conditions and timing for the future.

Yeasts will definitely give you differences. A 'clean' yeast like S04 versus an estery yeast like WLP023 will make two very different beers. Pick a brand, visit their website and see what they have.

Dry hops will also make big differences. But consider picking very different hops to contrast the differences

Ingredients you might use in the future, or use often, could be a priority. Once you understand what effects they have, move on to new stuff.

Just my two cents.

 

[GDubs]

Steve and Zambezi touched on the very sorts of things that i am looking for guidance with. Descriptions of hops and especially yeast, can be a little abstract for a beginner. If left to my own creation, there is a pretty good chance that i would have two similar products in the end or the differences would be so nuanced that i wouldnt exactly know what i was looking for. Im not sure that i am quite ready for lagering, but i do have a refrigerator that i could use so it is not out of the question if that is where the consensus leads me.
With the idea that i would like to start with a simple pale ale, maybe around 20-30 IBUs…. i guess any suggestions would need to start with the bittering hops as that sort of sets the stage for everything else.
Im hoping to maybe get ideas for my next couple brews out of this one thread so fire away with your suggestions

 

[Megary]

Ohhhh
So many options
To start of with how about
- fermentation temperature
- different yeast
- dry hop versus no dry hop. Afterwards timing of dry hop

That would be my suggestion. It’s very easy to do and the difference between beers should be apparent in the end.

 

[Craigerrr]

If your goal is to learn about the differences I would recommend that you pick one thing at a time.
If you are going to experiment with different yeasts, keep everything else the same, hop varieties, timing and amounts, temperatures, etc.
If you are going to experiment with different Hops, use the same yeast, same hop amounts and timing, etc.
Dry hop vs no dry hop, keep everything else the same, and so on.

Having said that....
If you are new to brewing you have a lot to learn about just brewing in general.
In fact you quite likely have yet to learn what it is that you need to learn!
My recommendation would be to develop your process, and learn about brewing in general.
Pick a couple of recipes that you would like to brew and brew them repeatedly until they come out the same every time.
You didn't ask, but...
Do yourself a favor, use dry yeast and don't worry about rehydrating it, that is completely unnecessary.
If your wort is 1.060 (or even a smidge higher) there is also no need to aerate it, just direct pitch your dry yeast.
Maybe make experimenting with a split batch with dry and liquid yeast one of your future experiments.

Hope this helps, happy brewing!!!

 

[GDubs]

Craigerrr brings up a good point, and to be honest, one I hadn't really considered….. maybe i need to get to the point where i can brew the same beer twice before getting too concerned with mixing things up.

 

[jmcnamara]

I really enjoyed brewing 1 gallon batches using a simple extract recipe (in order to control as many variables as possible), and swapping out yeasts or hops based on regions / beer styles. So, American vs English vs German hops. Or Belgian vs US vs English yeast. Pick the classic examples of each ingredient you can, you're going for broad generalities at this point and can explore the finer nuances later.
You can even do it to compare base grains, different types of crystal malts, or to test percentages of specialty malts.
But yeah you can read about how English hops are earthy and Munich malt is malty, but until you have a beer with pretty much just that flavor front and center I never quite got it

 

[Zambi]

I did choose my suggestions as they are all after boil.
I would love to be able to do split batches, just haven't got the set up.
And don't worry Dubs, you will get to know how what and where.
I felt overwhelmed when I started and I am still very much a beginner.
So many variables, malt, hop, yeast, mash temperature and duration, fermentation temperature...
I learned a lot by brewing a "fixed" recipe, just changing hops (in my case that was a saison).

And join in in the quarterly challenge. I've only done one and I would never have gone for Bunyip by just reading the recipe and description. But I loved it

 

[Zefram]

Early on I was surprised how much yeast made a difference in flavor. It is quite educational to brew a batch and split it into two fermenters with different yeast strains. I primarily use dry yeast and there are many options for English strains... it's been fun trying the same recipe with different strains.

 

[Daniel Parshley]

If your goal is to learn about the differences I would recommend that you pick one thing at a time.
If you are going to experiment with different yeasts, keep everything else the same, hop varieties, timing and amounts, temperatures, etc.
If you are going to experiment with different Hops, use the same yeast, same hop amounts and timing, etc.
Dry hop vs no dry hop, keep everything else the same, and so on.

Having said that....
If you are new to brewing you have a lot to learn about just brewing in general.
In fact you quite likely have yet to learn what it is that you need to learn!
My recommendation would be to develop your process, and learn about brewing in general.
Pick a couple of recipes that you would like to brew and brew them repeatedly until they come out the same every time.
You didn't ask, but...
Do yourself a favor, use dry yeast and don't worry about rehydrating it, that is completely unnecessary.
If your wort is 1.060 (or even a smidge higher) there is also no need to aerate it, just direct pitch your dry yeast.
Maybe make experimenting with a split batch with dry and liquid yeast one of your future experiments.

Hope this helps, happy brewing!!!

Craigerrr nailed it. Make only one change at a time. Still, after 62 batches, I'm still trying to make the same brew twice and it be the same. I have split a boil and hopped differently. My bride and kids think I brew for them and make sure I know just what they like. Spoiled, utterly spoiled... but fun doing so.