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Old 09-09-2013, 07:42 PM   #571
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You don't want to discard the insides of the bean pods. Those are the actual vanilla beans. Slice and scrape out the beans (or "pulp" for lack of a better term) and put the contents into the bourbon. Chop up the outer pods into approx. 1" long pieces and toss those into the bourbon as well. After a week or two of soaking, remove the outer pod pieces and discard them. The inner "pulp" and bourbon then go in your brew.
I read this after I had already discarded the pulp. I'm soaking 4 madagascar pods in 15 oz of bourbon at the moment, do you think there will be any vanilla flavor in there (10 gal batch)?
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Old 09-09-2013, 08:18 PM   #572
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I know you do get some flavor from the outer pod, but most of it comes from the beans themselves. I doubt you'll pick up much flavor in the end. You may want to try to get your hands on a few more beans and add them to the others.

Or... you could just toss a little vanilla extract into your bottling bucket when the time comes.

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Old 09-09-2013, 10:47 PM   #573
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I know you do get some flavor from the outer pod, but most of it comes from the beans themselves. I doubt you'll pick up much flavor in the end. You may want to try to get your hands on a few more beans and add them to the others.

Or... you could just toss a little vanilla extract into your bottling bucket when the time comes.
I do have more beans but I'm afraid of adding too much. Maybe I'll scrape one more bean and throw everything inside the bourbon along with the other pods..
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Old 09-23-2013, 04:18 AM   #574
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Quick question. Brewed this on Thursday and I plan on using vanilla extract I picked up when we were on our cruise in Mexico. Can I just add 2-3 oz (not sure how much so if anybody has that answer please chime in) of it to the keg instead of having to do the whole secondary thing? I would see why not just want to make sure before the possibility of muffing something up

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Old 09-23-2013, 01:13 PM   #575
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Vanilla extract would be fine added to the keg. Just add maybe one tablespoon at a time and taste, then decide if you need more. Better to sneak up on it so you don't overdo it. I wouldn't think it would take more than an ounce or two.

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Old 09-23-2013, 10:55 PM   #576
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Quote:
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Vanilla extract would be fine added to the keg. Just add maybe one tablespoon at a time and taste, then decide if you need more. Better to sneak up on it so you don't overdo it. I wouldn't think it would take more than an ounce or two.
I was reading through the thread that somebody used 2 ounces and didn't get enough flavor so they were going to try 3 next time...
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Old 09-24-2013, 08:32 PM   #577
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I'm assuming the expected ABV does not account for the additional alcohol contributed from the Bourbon. It may not be enough to make a difference in a 5 gal batch.

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Old 09-27-2013, 01:03 PM   #578
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Quote:
Originally Posted by ParkesburgBrewer
I'm assuming the expected ABV does not account for the additional alcohol contributed from the Bourbon. It may not be enough to make a difference in a 5 gal batch.
If you add 10 oz whiskey to 5 gallons of beer:

16 cups per gallon, 16 * 5 = 80 cups of beer
10fl oz = 1.25 cups @ 40% abv

1.25 / 81.25 = 0.01538461538 (amount of solution that is whiskey)
40% * 0.01538461538 ~= 0.62% ABV boost

It does make a difference, but not a crazy amount.
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Old 10-10-2013, 07:51 PM   #579
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Just curious if you could use an irish ale yeast for this? I have a irish red that is ready to bottle and could drop this right on top of the yeast cake?

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Old 10-11-2013, 12:29 AM   #580
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Just made this today. Came in a little short at 1.072 and didn't have time to add sugar. Very time crunched brew day. Smelled AMAZING during the boil and the samples. Pitched a huge starter and cant wait to see how this turns out. Should be ready by Xmas.

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