I am fermenting a russian imperial stout now and am considering tossing some vanilla beans into the secondary. not sure how many of them to use. and for how long to have them in there. due to high abv(8.5-8.75) was considering bulk aging in the carboy. anyone have any thoughts?
Thanks for the ideas.......Okay, I have cut, scraped three beans and placed the in a sanatized jar with four ounces of skyy vodka. I will let sit for a few days before adding some to the beer. Am I correct in assuming that the alcohol in the vodka will take care of any bad stuff that could be on the beans? Or are the other steps to take in order to protect beer from infection?