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Old 04-24-2012, 04:05 PM   #1
LouBrew13
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Default Adding vanilla

This past Saturday I brewed my first chocolate milk stout. I'm considering adding vanilla to secondary or bottling bucket. I'm thinking real beans to secondary for 2 weeks or just some extract to bottling bucket. Which is your preferred method and any tips? Thank you.

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Old 04-24-2012, 05:00 PM   #2
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I have some beans i haven't used yet, was planning on splitting them soaking in bourbon for two weeks before adding to secondary.

I've used extract in the past, about 2-4 tbsp in secondary left it for about 10 days, for a 5 gallon Stout.

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Old 04-24-2012, 05:02 PM   #3
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This topic has been covered extensively here. Just search for 'vanilla beans' and you will find tons of info re: your question.

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Old 04-24-2012, 07:31 PM   #4
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Extract is nice because it's consistent and measurable. Just make sure it's pure vanilla extract, none of that vanillin stuff.

I like to add before bottling - you can always add more during bottling if you want.

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Old 04-24-2012, 07:35 PM   #5
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Add split and scraped beans after fermentation has finished and let it age until it has what you want for flavor profile. IF you're going to use extract use VERY LITTLE since it can easily overpower. I would go one step further and only use extract that you actually make yourself (I have a pint in process right now).

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Old 04-24-2012, 09:58 PM   #6
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I was really wanting to add real beans anyways. So I'll probably do that. Should I soak them in alcohol first or since there is alcohol present will I be fine?

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Old 04-24-2012, 10:03 PM   #7
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Quote:
Originally Posted by LouBrew13 View Post
I was really wanting to add real beans anyways. So I'll probably do that. Should I soak them in alcohol first or since there is alcohol present will I be fine?
If you want... I would use the cleanest vodka you can get your hands on. You want zero flavor addition (unless you want some) from the sanitizing alcohol. You also don't want to mess up the ABV in the brew by using too much other alcohol. I would give them a quick soak/dunk if you really want to. I used bourbon in my first bean addition to a brew. I poured everything into the brew, so that I lost nothing. If I was to do it again (or when I do) I'll use far less alcohol. OR, I'll just use some of the extract I'm making.
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Old 04-24-2012, 11:12 PM   #8
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I did one and added 2 beans without any soaking or sterilization . It was in secondary so the alcool prevented the infection

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Old 04-25-2012, 02:31 AM   #9
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Cut em long ways scrape and add the whole beans to carboy. I gave the beans and the knife a quick dunk in starsan and sprayed the cutting board too. Though next time I'll probably get a real small amount of vodka to add them to. This way after cutting and scraping the beans I can add them + vodka to a bottle and shake them up really well get all the little beans(the part with the strongest flavor) out of the pod better.

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Old 04-25-2012, 02:49 AM   #10
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The vodka ideas are great. I'll add a couple beans that'll hopefully do it.

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