Several months ago, my girlfriend (who is a chef) proposed we add vanilla to the priming solution before bottling. That beer never carbonated, we assumed we had bad yeast.
A couple of weeks ago, we brewed a Pale Ale and tried to add some vanilla again, but this time, we added 3 vanilla seeds during the last 10 minutes of the boil. The beer has been bottled for 10 days and hasn't carbonated one bit.
These are the only two times I have brewed beer and failed to get any carbonation. We oxygenated the beer and pitched the yeast at an adequate temperature. FG levels were normal before bottling.
Is vanilla cursed? haha