This is probably a no-no, but is it too risky adding fresh water to chilled wort to lower the OG right before pitching? I’m not talking about chlorinated municipal tap water, but filtered or distilled water.
The reason I’m asking is because i want to split a wort between two FV’s, but have one FV be a lower OG than the other, to create two different styles using two diff yeasts and FV additions.
As long as you don’t incorporate any bugs by adding fresh water to cold wort, all should be good, yes?