I am thinking about doing a stout and adding coffee and vanilla flavors into it. I am pretty new to brewing so I am just gonna get a recipe kit for a stout and with the exception of adding those flavors I'm going to follow the directions 100%. I have been reading a bunch of related posts on how and when to add the vanilla and coffee to the beer.
So my first questions will be about the vanilla. I know you can either buy extract or make it. For my purposes/budget I'm going to use store bought extract. What are the effects of adding it to the 2nd fermentation vs bottling stage and which is the better choice? Second, if in the future I decide to make the extract which would be best to soak the beans in vodka, rum or whiskey? I realize that one depends on personal preference but I would like to read your opinions to learn from them.
On to coffee. It looks like the best way to do this is to cold brew the coffee and add it. Once again 2nd fermentation or bottling stage? For a 5 gal batch what is an appropriate amount of coffee to use (approximately)? And I was wondering if you split the coffee beans could you make an extract much in the same way you would with vanilla?
So my first questions will be about the vanilla. I know you can either buy extract or make it. For my purposes/budget I'm going to use store bought extract. What are the effects of adding it to the 2nd fermentation vs bottling stage and which is the better choice? Second, if in the future I decide to make the extract which would be best to soak the beans in vodka, rum or whiskey? I realize that one depends on personal preference but I would like to read your opinions to learn from them.
On to coffee. It looks like the best way to do this is to cold brew the coffee and add it. Once again 2nd fermentation or bottling stage? For a 5 gal batch what is an appropriate amount of coffee to use (approximately)? And I was wondering if you split the coffee beans could you make an extract much in the same way you would with vanilla?