I kegged my 10 gallon Irish Red on Monday, I was surprised that both carboys got down to about 1.008 even though I only split a single vial of yeast between them. That works out to about 5.25% ABV, not bad.
This was my first batch in split fermenters and I could actually taste the difference between them going into the kegs. One was a little more bitter while the first was almost perfectly balanced. I've now got them on CO2 and at serving temp, hoping a long soak at 40 deg F could reduce some chill haze. (I've had some success at that in the past)