re: Homebrewing: In-Process Thread

So I was thinking. My next brew is a sour, but after that I want to brew my French Benefits saison. I would like to split the batch and make half of it a 100% Brett saison. However, I want to bottle the Brett half, and keg the straight saison half. But, don't want to fill the keg halfway.

Given that I have a 9.5 gallon kettle, doing a 8 or 9 gallon batch probably won't work. So I got to thinking. What if I design the recipe for 8 gallons, conduct the mash and sparge as normal, and empty the correct amount for a 5 gallon batch and use that, boil it, and into the fermenter. Then I go back and once the kettle is clear, add in enough wort to make a 3 gallon batch and use that as the Brett saison. I think this would be considered a party gyle, but wondering if the wort sitting in the mash tun for over 2 hours would have any ill effects.