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Old 11-08-2012, 07:45 PM   #431
Jayhem
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Dec 2011
Culpeper, VA
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Quote:
Originally Posted by 60sd View Post
Just so I'm clear, you guys recommend 10 oz of bourbon and 2 tablespoons of pure vanilla or 2 whole vanilla beans. (I'm not sure I can find vanilla beans) Also, I was thinking of adding the bourbon to the secondary along with the vanilla, then letting it sit for as long as I can stand (3-4 weeks). I'll be kegging this one and my brother is telling me to let it age in the keg. What are your thoughts.

PS: I'm 16 hours in and its bubbling quite nicely!
I ordered my vanilla beans off Ebay! They were only like $10 for a pack of 8 beans. With my bourbon stout I always add the bourbon and the vanilla beans to secondary and then rack the beer onto them. If you soak the beans in the bourbon for a bit it will sanitize them.

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Originally Posted by 60sd View Post
Sorry, one more thing:

I've heard that when adding bourbon it's ok to get the cheap stuff, and I've also heard that it's better to use the good stuff. Both sides seem equally convinced. This will be my first batch using bourbon. Any input would be appreciated!
The way I see it it makes no sense to get top shelf bourbon and then waste it by diluting it into a big beer. Get a bourbon that has good flavor and aroma and don't worry about it being the best smoothest out there. Southern Comfort is good stuff, works great in a beer like this and costs about 1/3 of Maker's Mark.
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Old 11-08-2012, 11:26 PM   #432
TrainSafe
 
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Your LHBS will have vanilla beans

 
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Old 11-09-2012, 05:18 PM   #433
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Quote:
Originally Posted by 60sd View Post
Sorry, one more thing:

I've heard that when adding bourbon it's ok to get the cheap stuff, and I've also heard that it's better to use the good stuff. Both sides seem equally convinced. This will be my first batch using bourbon. Any input would be appreciated!
It's only 10-13 oz. per 5 gallons of beer. I found a 12.5 oz. bottle of makers mark that wasn't too expensive. If we were talking 30-40 oz. I could see where cost may be a problem.
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Old 11-15-2012, 05:03 PM   #434
idigg
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Dec 2010
West Allis, WI
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I have some Denny favorite 1450, would that be okay to use with this beer?

 
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Old 11-16-2012, 03:40 AM   #435
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Quote:
Originally Posted by idigg
I have some Denny favorite 1450, would that be okay to use with this beer?
Yes, Denny's Bourbon Vanilla Porter goes well with Denny's yeast.

 
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Old 11-17-2012, 12:50 AM   #436
wowbeeryum
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Feb 2012
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I've had this sitting on 2 vanilla beans for about 2 weeks now and just took a sample. It has a slight vanilla aroma, and a smooth but not what I would pick out as vanilla flavor. Basically, it tastes like a good porter but I don't pick out the vanilla. This might have to do with fermentation finishing high (1.032). Should I add another bean or some extract? Also, should I put my bourbon in now or wait until bottling time? I had planned on bottling this weekend but could pour it in now if that would help.

 
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Old 11-18-2012, 05:57 PM   #437
idigg
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Dec 2010
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Quote:
Originally Posted by wowbeeryum
I've had this sitting on 2 vanilla beans for about 2 weeks now and just took a sample. It has a slight vanilla aroma, and a smooth but not what I would pick out as vanilla flavor. Basically, it tastes like a good porter but I don't pick out the vanilla. This might have to do with fermentation finishing high (1.032). Should I add another bean or some extract? Also, should I put my bourbon in now or wait until bottling time? I had planned on bottling this weekend but could pour it in now if that would help.
How long in primary? 1.032 is way too high unless you mashed really high. You don't want bottle bombs. Maybe try to gently rouse yeast and bring temp up for 2-3 days.

 
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Old 11-20-2012, 01:44 PM   #438
timewasted
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Feb 2012
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This looks delicious. I'm headed to the LHBS to get the ingredients today. I think I will be going with the original recipe to start. Thanks for sharing!
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Old 11-20-2012, 05:42 PM   #439
timewasted
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Feb 2012
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Looks like mine will be a little different, due to ingredient availability. I could only get .75lbs on the brown malt. We also changed the 1lb and .5 of crystal malts to a single 1lb of crystal 80. Using warrior instead of magnum for bittering. I also decided to double pitch some us-05 instead of liquid yeast.

This should be fun!
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Old 11-22-2012, 04:44 AM   #440
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