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Old 12-06-2012, 01:27 AM   #61
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Dropped my vodka soaked vanilla beans in the 2ndary last night, going to bottle on the 13th and enjoy a few on Christmas day. So ready for this porter to be done!

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Old 12-06-2012, 01:30 AM   #62
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I just soaked mine for about 3-4 hours in a shot of warm, sanitized H20 & a shot of vodka. looked about the same. toss it in and let er ride~

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Old 12-06-2012, 12:50 PM   #63
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I do the same, minus the water.

I have a glass dish that seals up nicely. I sanitize it and the lid. I spray my cutting board and knife with starsan, and my hands. I spritz the beans and then I cut them open. I'll split long ways, and then do 1-2 inch cuts to make them smaller. I'll scrap the insides a bit, wipe the "caviar" on the beans, and toss it all in the dish with enough bourbon, or vodka to cover them. I'll let it sit from the time I brew, till the time to add the vanilla. Makes an extremely strong, and ultra flavorful vanilla extract. I'll dump the whole thing, beans, and liquid in the primary/secondary.

This last batch I did of this porter, I boiled an older hard bean in the pot all broken up for the last 15 minutes. I added one extra bean for a total of 3 in the secondary.

My porter so far, uncarbed in the keg, is very tasty with a great vanilla finish to it. Very balanced with the roasty chocolate notes.

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Old 12-10-2012, 12:14 AM   #64
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Well i am brewing this again this week. I tried one today and it still needs to carbonate more but wow the taste is fantastic just what i was looking for. This will be on tap here year round.

image-599288410.jpg  
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Old 12-10-2012, 01:27 AM   #65
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Man, that looks pretty good!!

I also took a pull from the keg tonight. Been in there a week now, it taste really good with the changes I made to my original recipe.

I used Maris Otter for the base, as I wanted to see more malty biscuit come through, and I added another half pound of oats I think it was, as well as half a pound of pale chocolate malt. Kept everything the same.

It's pretty much carbed, and can't wait for it to settle in, as I know with time the head will become even creamier!

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Old 12-10-2012, 01:38 AM   #66
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FYI,

I cleaned up the original recipe a bit, and added the BS profile I have for the recipe of the most current one. Very, very tasty beer, I think! Should be easier to follow in this format.

It has a slightly, slightly higher OG, due to rounding off the base malt, but is the same recipe pretty much.

Smooth!

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Old 12-10-2012, 01:46 AM   #67
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Thanks. This is the tastiest brew i ever done and the only one that I ever brewed again so soon. I have a couple brews I brew often but this has earned a designated tap.

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Old 12-10-2012, 01:50 AM   #68
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Quote:
Originally Posted by nghtmre4u View Post
Thanks. This is the tastiest brew i ever done and the only one that I ever brewed again so soon. I have a couple brews I brew often but this has earned a designated tap.
I'm flattered, for sure.

I love a good porter, and this is one that my wife will drink from time to time. I like a roasty bitter beer, and she likes the sweeter ones.. I think this blends it well enough to fit both wants perfectly.
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Old 12-10-2012, 06:12 AM   #69
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I'm going to be bottling this in a couple days, what would be better for priming...corn sugar or DME? I have both so neither is a bother. Just curious.

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Old 12-10-2012, 12:32 PM   #70
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Quote:
Originally Posted by arod1975 View Post
I'm going to be bottling this in a couple days, what would be better for priming...corn sugar or DME? I have both so neither is a bother. Just curious.
I'd say corn sugar personally.
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