Vanilla beans

Glynn said:

One thing i noticed that was never mentioned in all the threads is vanilla sugar for bottling. Back in my chef days we would store our vanilla bean in sugar and it would flavor the sugar. Would this be something that might help impart more vanilla into the beer.

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Stauffbier said:

I plan on trying this some day. It's a product I use for German baked goods.
http://www.bing.com/shopping/oetker-vanilla-sugar-natural/p/00B3B50BCA0E2A025012?q=vanilla+sugar&lpq=vanilla%20sugar&FORM=HURE

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bottlebomber said:

It wouldn't hurt to try. I am going to try to make this as balanced as I can, to try and go for a real creme brulee flavor. I don't want the vanilla and certainly not the dark malts to dominate. I definitely want that burnt sugar taste to be there. And I probably won't get all this right on the first try. Oh and lactose! I forgot to add that in the recipe. I'm going to use 4 oz of lactose.

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bottlebomber said:

Man that takes me way back. My mom is from Austria/Germany, and we used to go down to a German specialty store a few times a year and pick up stuff such as that. That product was always around. They haven't changed the package I see.

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Stauffbier said:

It was a nostalgic memory for me as well. I have a German neighbor that gave me some about 6 years ago, and I've been tracking it down every year since. I bake the typical German holiday cookies that were traditional in my household when I was a child. I found the vanilla sugar at World Market last year, otherwise I get it online. I've been planning on using it in beer with my priming sugar for a little while now...

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bottlebomber said:

Vanilla Kipferl stout up next!

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d3track said:

Ok, maybe I will stop n get vodka for the beans - is it bad luck to have a vodka tonic while racking?

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