I just got a 5 gallon batch of an LME Imperial Stout Recipe to start its magic. My plan is to split the batch for secondary fermentation. I plan to move one gallon into a separate jug to finish off over vanilla beans and champagne yeast.

Any input on how to split the yeast between the two vessels?

I was thinking about pumping it all into the 5 gallon carboy and pitch the yeast then pumping a gallon ut afte the first day, but I really don't know if that will transfer the proper amount of yeast into the vanilla variety.

How can I accomplish this best?

  • What's the point of the champagne yeast here? It will be done fermenting I presume before you want to do this. So why the new yeast?
    – brewchez
    Commented Sep 12, 2016 at 20:43
  • It is part of the recipe. This is a big stout and they seem to push a very active fermentation. I am excited about this one.
    – rbreier
    Commented Sep 13, 2016 at 0:17

1 Answer 1


Let your primary fermentation finish before you do secondary. At that point you can transfer a gallon and put it on vanilla. Unless you're planning on aging the beer on vanilla for months (I wouldn't recommend this) you should have no worries about having enough yeast.

I let my carboys sit for a month, undisturbed, before I bottle, and I still have plenty of yeast in suspension for bottle conditioning.

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