johnsonbrew
Well-Known Member
This is my first time brewing this beer. It was in the primary for 14 days before I racked it over onto 8 oz of bourbon and 2 bourbon soaked vanilla beans. It has been in the secondary for 7 days. I couldn't wait any longer and wanted to see how this beer was coming along. I have to say I am impressed with this recipe.
My question is this. Since the beer has been in contact with the beans for 7 days, how much longer do you suppose I could go before the flavor of the bean is saturated and will no longer be an issue for a stronger vanilla flavor.
Like all the other beers I have brewed, the flavor seems to be most intense at kegging time, and after a few more weeks it tends to mellow out and not be as noticeable. I dont want this beer to get too strong on the vanilla side of things but I want to make sure that after a couple weeks the flavors are still going to come through.
Any ideas on what I should do?
I was also planning on adding some oak chips to this beer but I am thinking now I dont need them. I was trying to patter this beer after a local brewery but did not have a recipe and went off of one I found online. So far I think I have gotten fairly close to what I wanted and do not want to over do it with the oak. Again, any thoughts?
My question is this. Since the beer has been in contact with the beans for 7 days, how much longer do you suppose I could go before the flavor of the bean is saturated and will no longer be an issue for a stronger vanilla flavor.
Like all the other beers I have brewed, the flavor seems to be most intense at kegging time, and after a few more weeks it tends to mellow out and not be as noticeable. I dont want this beer to get too strong on the vanilla side of things but I want to make sure that after a couple weeks the flavors are still going to come through.
Any ideas on what I should do?
I was also planning on adding some oak chips to this beer but I am thinking now I dont need them. I was trying to patter this beer after a local brewery but did not have a recipe and went off of one I found online. So far I think I have gotten fairly close to what I wanted and do not want to over do it with the oak. Again, any thoughts?