Recent content by MaltAssault

Thanks for all the help!

I did take a sample and there was plenty vanilla present. I soaked one and a half beans (my compromise) for a week and racked to secondary. Let it sit for a little over a week. It's perfect. Exactly what I was looking for.

I went ahead and threw it in secondary and let it sit for a week. I'm bottling today, I'll let you know how much it came through.

Thanks for the suggestions!

This looks really cool. Where is the brew house?

I'm moving to Chicago in a couple weeks. I'll be in uptown/ Sheridan Park. I found the Square Kegs Homebrew Club in Ravenswood. Are there any other clubs I should check out?

I made the bourbon stew with one bean but it sounds like I should add another? I want to taste it and know that it's vanilla, just don't want to overdo it.

Great. That's what I'll do. Thanks for the help!

Thanks, that's really helpful. I like the bourbon method. If I split and scrape a bean in bourbon, is a few teaspoons adequate? How long should I let it sit?

I brewed a sweet stout that is in primary now. I have three vanilla beans I'd like to add (I assume I won't want all three?). I've never used vanilla beans before so I would love tips on how much, how long, sterilizing, etc. it's a 5 gallon batch and I'm looking for a pretty subtle vanilla...