About 2.5 weeks ago I brewed a porter recipe and decided to add vanilla beans into secondary to make a vanilla porter. After soaking the vanilla beans in bourbon for about a week I added it to my secondary after the beer had been fermenting for about a week.
The vanilla has been sitting in with the beer in the fermenter for about 10 days so I thought I would give it a try to make sure there was enough vanilla flavor for my liking. I tried some of it and I did not taste much vanilla at all. I had added 6 whole vanilla beans (which I had read was a bit on the extreme end of the spectrum), but there is not as much vanilla taste as I would like.
I have a couple beans left and am thinking about throwing those in as well. I am just worried that more vanilla taste will come out after I have bottled it. I like the taste as is, but ideally I want more vanilla. Any ideas if I should add more vanilla? Or should I just anticipate that the vanilla will be more prevalent after bottling? Any advice would be appreciated!
The vanilla has been sitting in with the beer in the fermenter for about 10 days so I thought I would give it a try to make sure there was enough vanilla flavor for my liking. I tried some of it and I did not taste much vanilla at all. I had added 6 whole vanilla beans (which I had read was a bit on the extreme end of the spectrum), but there is not as much vanilla taste as I would like.
I have a couple beans left and am thinking about throwing those in as well. I am just worried that more vanilla taste will come out after I have bottled it. I like the taste as is, but ideally I want more vanilla. Any ideas if I should add more vanilla? Or should I just anticipate that the vanilla will be more prevalent after bottling? Any advice would be appreciated!