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?