I have porter on tap for my next brew session and I just picked up two vanilla beans to add. My problem now is when to add them to the wort/beer.
Whereas most of the posts here discuss vanilla beans added to the secondary, my LBHS advised me to add them towards the end of the boil, around 5-10 minutes. The guy also stated to split the beans open and scrape out the innards, adding them to the boil.
So now I have two questions:
1. When to add the beans? Boil or sceondary?
2. Do I add them whole or split & scrape?
Im currently drinking a kegged vanilla porter. Its one of the nicest beers Ive made. The vanilla has come through nicely without being too strong. Even SWMBO and her mates like it.
I used 3 vanilla beans which I sliced in half (lengthways) and then cut into 1" sections which I soaked in vodka for 24hrs (just enough vodka to cover the vanilla). I then poured the entire lot into the secondary for about two weeks before kegging.
For a 5 gal batch I split one bean, cut into quarters, into carboy for 1 week of secondary. I am trying to keep a few bottles for aging to see what the vanilla is like @ 6 / 12 / 18 months.
+1 to secondary. I slice it the long way, scrape out the insides and cut into quarters. In my experience, one been is enough for a pretty big beer with a 5 gallon batch. I secondary for a week with the vanilla bean, then keg.
Nah, nothing bad. I just scrape to get it all out so everything gets exposed to the beer. Forget where i heard about that, probably somewhere on here though.
Jay, most supermarkets will have them. I buy mine at Henry's, and get the Madagascar ones. Kinda pricey at about $10 for 2 beens, but worth it IMO.
Best use of Vanilla beans
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