Denny Conn's Bourbon Vanilla Imperial Porter - Page 15

Alphonso · 02-06-2012, 10:05 PM

Quote:

Originally Posted by Denny

AFAIK, there's nothing comparable. There are other beers out there with bourbon and vanilla, but none of them re much like mine.

This is true. Do you think its because of the copious use of brown malt? Wonderful, delicious brown malt?

(Sorry for the double post, meant to quote this in the first reply, still getting the hang of this)

Denny · 02-06-2012, 10:17 PM

Yep, still on NB...they sell kits of my recipes so there's a certain amount of loyalty involved! Mainly, though, I hang out at the AHA forum.

Denny · 02-06-2012, 10:18 PM

Quote:

Originally Posted by Alphonso

This is true. Do you think its because of the copious use of brown malt? Wonderful, delicious brown malt?

(Sorry for the double post, meant to quote this in the first reply, still getting the hang of this)

That may be it. It gives the beer a nice balance and richness.

DrBrewDC · 02-07-2012, 02:42 PM

Quote:

Originally Posted by Denny

AFAIK, esters are generated early in fermentation not during flocculation. The esters are not necessarily present in the starter. They are formed during the early stages of fermentation. I find the beers I make using a starter to be cleaner, drier, and have much better foam than beers made without a starter. Like I said, try it and decide for yourself.

Oh yes, I certainly will be trying it with a starter! It is all a learning process. ...and if there is one thing I have learned, there is certainly more than one way to accomplish a great brew. However, there is only ONE way to RECREATE a great brew... and that is what I was attempting to do here. The only difference was the starter... and fly sparging as opposed to batch. I just enjoy the process.... what can I say!?!

Nemleu · 02-12-2012, 04:35 PM

I will be brewing this next week. Unfortunately my mash tun is a 5 gallon igloo. I’ve pushed it to 15lbs of grain before, but this beer is too big, so I guess I will have to split it and make two 9lb mashes. Has anyone out there done this?

I also made a vanilla tincture that I plan on using. I’d like to have better control of the vanilla and plan on using it at the bottling stage.

I’m glad I ran across this post – I was going to used Notti, but changed it to 1056 with a starter.

Thanks for all the tips Denny!

One more question. I just checked my inventory and I have Chocolate Rye, not Malt. Use?

Denny · 02-12-2012, 08:11 PM

Quote:

Originally Posted by Nemleu

One more question. I just checked my inventory and I have Chocolate Rye, not Malt. Use?

Not unless you want to make a different beer.

Nemleu · 02-13-2012, 09:16 AM

Quote:

Originally Posted by Denny

Not unless you want to make a different beer.

Nope, Malt will arrive this week. Thanks for the prompt response.

DrBrewDC · 02-13-2012, 02:58 PM

I have read this thread and another regarding this porter and can not find an answer to the following question.

Since reading over and over on this forum how a secondary is not necessary, I now find myself wondering whether I need to use one in this instance. The only comment I found to support a secondary (besides the creator's instructions) is that someone hypothesized the reason he did not get much of a vanilla flavor is because the beans may have gone down into the trub and consequently unable to have the flavor extracted. Seems plausible, however, Denny.... what do you think?

(8 days and still bubbling, albeit, one every 9 seconds. getting close

)

Denny · 02-13-2012, 04:34 PM

I think that I have no direct experience with adding vanilla to the primary so I can't say!

How's that for waffling? I thought about doing it that way on the last batch I made, but I decided that as long as it had always worked by using a secondary that's what I'd keep doing.

DrBrewDC · 02-13-2012, 05:07 PM

"If it ain't broke, don't fix it". I get it. So then... Secondary it is! Unless, of course, anyone can verify otherwise.?.?