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Old 01-13-2014, 11:59 PM   #1
adrock430
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Default when to take out the vanilla

I'm making a vanilla coffee stout, 1.08 to 1.024, american style with plenty of roast/bitterness. I'm currently adding vanilla by putting a split bean in a hop bag in a keg and removing when @ the right level. I'll dry hop with 2 oz cracked coffee for a day.

Question is, when should kill the vanilla? I'm on day 7 and I'm getting aroma but little flavor. Any idea what level of vanilla is best? especially given I'm adding coffee. How quickly does vanilla fade?

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Old 01-15-2014, 01:13 AM   #2
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Anyone?

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Old 01-15-2014, 02:22 AM   #3
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When I use vanilla I soak it for a couple of weeks in Vodka, and add it when I bottle.
The only concern I have with your method is the constant exposing of your beer to Oxygen while taking a sample, unless you are keeping it under CO2.

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Old 01-15-2014, 06:32 PM   #4
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It's in a keg with partial pressure so I just take a sample via picnic tap.

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Old 01-16-2014, 09:56 PM   #5
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Can anyone comment on vanilla flavor stability?

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Old 01-17-2014, 01:07 AM   #6
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When I used 5 vanilla beans soaked in alcohol in a Porter (bottled) the aroma faded as the weeks turned into months. As for the flavor, they tended to blend over time and I don't think it was worse several months later.

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