I'm looking for cream ale recipes and tripped on this. I'm rubbing my eyes in disbelief at the Vanilla - 8 ounces?!?!
I made an attempt at an orange-creamsicle beer last year - added vanilla and orange extracts to each bottle (in varying amounts and products in order to taste-test the different outcomes) and every beer that had vanilla was terrible
. And I did only 2 ounces (averaged out into each bottle of course) per 5-gallon batch. They got the lowest scores out of all of them...
Does the vanilla "settle down" while in the primary/secondary? Should I have NOT waited and added at the bottling phase? Or might it have something to do with being too diluted so as to just add a "weird" flavor...?
Oh and P.S. I did use real vanilla - my wife is a baker.