Don't use vanilla bean skin? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Don't use vanilla bean skin?

Reply
 
Thread Tools
Old 01-28-2012, 11:20 PM   #1
elettieri
Recipes 
 
Oct 2011
Santa Ana, CA
Posts: 11


Making a vanilla sweet stout and the guy at the LHBS said not to put the skin of the vanilla bean in when I'm soaking. He said it gives the beer a acidic flavor. But I've never heard that before and don't see any posting on it in the forum.

Anyone have experience with this? Would you suggest I put the skin in too or not? Was planning on splitting vanilla beans and putting guts and all in there.....but not sure now.

Any advice appreciated. Thanks!

 
Reply With Quote
Old 01-28-2012, 11:28 PM   #2
voltin
Beholden to the Yeast
HBT_LIFETIMESUPPORTER.png
 
voltin's Avatar
Recipes 
 
Jul 2011
Lubbock, TX
Posts: 419
Liked 15 Times on 12 Posts


I also have never heard of it. I do know that the skin contains a lot of flavorful compounds. In fact if you look at a good vanilla bean you should see tiny crystals on the surface.

Now, what I have heard is that oil contained in vanilla beans can be detrimental to head retention. For this reason many brewers use vanilla extract.

I have yet to use vanilla beans, but I do have a porter fermenting right now that I plan to add 1 or 2 vanilla beans to in addition to Bourbon. When I do I plan to split the bean in half, scrap the inside, chop up the bean husk and throw the lot into the primary.
__________________
My eBIAB Build | Texas Blues and Brews Festival

On Deck: Motor Oil Barleywine, Cider Trials, Vanilla Cream Ale, California Blonde
Primary: Cotton Blossom Traditional Mead, 1744 Porter (Ale-ian Society Club Brew), Old Ale
Secondary: Peach Wine, Cranberry Cider
Kegged: Nothing :(
On Tap: Nothing :(
Bottled: Yup still nothing...

 
Reply With Quote
Old 01-29-2012, 10:15 PM   #3
VanillaGuy
Recipes 
 
Jan 2012
Northborough, MA
Posts: 2

I do not think the source of the acidic flavor is the whole vanilla bean. We grind the whole bean for use as an additive to ice cream, sugars and salts. Plus many people use the whole ground vanilla bean in drinks like coffee and smoothies.

There are many flavor compounds in the pod. All of the extractors that I know also use the whole bean when making extract.

Keep in mind that the best extraction of flavor of vanilla from the pod is by soaking in alcohol. Water is a less effective solvent. So extracting vanilla is best when alcohol is present.

 
Reply With Quote
Old 01-29-2012, 11:39 PM   #4
BigEd
Recipes 
 
Nov 2004
Posts: 2,583
Liked 191 Times on 160 Posts


Your LHBS guy is either seriously under-informed or just plain full of you know what.

 
Reply With Quote
Old 01-29-2012, 11:48 PM   #5
ktblunden
Senior Member
HBT_SUPPORTER.png
 
ktblunden's Avatar
Recipes 
 
Dec 2011
Lancaster, CA
Posts: 1,974
Liked 333 Times on 205 Posts


First I've seen mention of anything like that. Hopefully that's not true because I just scraped and cut up a couple beans and put them to rest in a little bourbon. In a week or two I'll be racking on top of that in my secondary.

 
Reply With Quote
Old 01-30-2012, 12:22 AM   #6
shelly_belly
Chilly Winds
HBT_SUPPORTER.png
 
shelly_belly's Avatar
Recipes 
 
Jul 2009
Rabbittown, Bama
Posts: 1,649
Liked 183 Times on 146 Posts


I always slice the bean open and use the whole thing.

 
Reply With Quote
Old 01-30-2012, 03:32 PM   #7
BrentR
Recipes 
 
Oct 2010
Grand Rapids, MI
Posts: 13

As mentioned above, the pod is absolutely fine to use. It does contain many of the 200+ compounds responsible for the complex flavor of quality vanilla.

Let me know if there is anything else I can lend a hand with.

Best,

Brent
Vanilla Expert

Reason: advertising link removed

 
Reply With Quote
Old 01-30-2012, 11:51 PM   #8
k2zr2
Recipes 
 
Sep 2010
Windsor, CT
Posts: 42
Liked 2 Times on 2 Posts


I used 3 whole Vanilla beans at various stages of my Winter Ale. It didn't come out acidic, it was very tasty.

I would use the skin again without question.

 
Reply With Quote
Old 01-31-2012, 12:20 AM   #9
ghpeel
Recipes 
 
Jan 2009
Gainesville, FL
Posts: 1,214
Liked 24 Times on 22 Posts


Dude was wrong about the skins. I did two whole beans (chopped, scraped, with the skin) in an alcohol extraction for a pumpkin lager, and it was delicious. No sour/acidic character at all, and that would ju,p right out of a lager.

I suspect maybe he had a minor infection in a vanilla beer and wrongly blamed the vanilla bean skins.
__________________
=============================================

Kegged: Dunkelweizen
Primary: American Pale Ale

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Favorite Vanilla bean beer? steelersrbrun Recipes/Ingredients 11 01-16-2012 12:00 AM
How much Vanilla Bean in a barrel? RockerDlicious Recipes/Ingredients 1 01-03-2012 07:17 PM
Vanilla bean question. clendenningp Recipes/Ingredients 9 10-04-2010 06:38 PM
Best way to add oak/vanilla bean without using liquor? polamalu43 Recipes/Ingredients 4 10-07-2009 12:50 PM
Vanilla: extract or bean? tomman Recipes/Ingredients 11 12-30-2008 12:04 PM


Forum Jump