fretman124
Well-Known Member
Gentle people,
I am going to brew a vanilla cream ale. I've got all the ingredients and have a question about the bean.
The recipe says add a 1/4 bean in the secondary. Having never done this before (my third brew...ever) I just though I'd make sure what I am about to do with the bean.
The bean is about 4 inches long. I picked the biggest bean I could find, but its a waaaay smaller bean than what I see on the cooking shows.
Do I split the bean prior to putting it in the brew? Do I split and gut the bean? Or do I just take a quarter of the bean and toss that in with no modification to the bean?
Actually, being that the bean is so small....I'm thinking of putting in half the bean. No?
Thanks for all your knowledge about the bean...............
I am going to brew a vanilla cream ale. I've got all the ingredients and have a question about the bean.
The recipe says add a 1/4 bean in the secondary. Having never done this before (my third brew...ever) I just though I'd make sure what I am about to do with the bean.
The bean is about 4 inches long. I picked the biggest bean I could find, but its a waaaay smaller bean than what I see on the cooking shows.
Do I split the bean prior to putting it in the brew? Do I split and gut the bean? Or do I just take a quarter of the bean and toss that in with no modification to the bean?
Actually, being that the bean is so small....I'm thinking of putting in half the bean. No?
Thanks for all your knowledge about the bean...............