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Old 09-09-2013, 07:42 PM   #571
chapusin
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Mar 2012
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Quote:
Originally Posted by LLBeanJ View Post
You don't want to discard the insides of the bean pods. Those are the actual vanilla beans. Slice and scrape out the beans (or "pulp" for lack of a better term) and put the contents into the bourbon. Chop up the outer pods into approx. 1" long pieces and toss those into the bourbon as well. After a week or two of soaking, remove the outer pod pieces and discard them. The inner "pulp" and bourbon then go in your brew.
I read this after I had already discarded the pulp. I'm soaking 4 madagascar pods in 15 oz of bourbon at the moment, do you think there will be any vanilla flavor in there (10 gal batch)?

 
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Old 09-09-2013, 08:18 PM   #572
LLBeanJ
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I know you do get some flavor from the outer pod, but most of it comes from the beans themselves. I doubt you'll pick up much flavor in the end. You may want to try to get your hands on a few more beans and add them to the others.

Or... you could just toss a little vanilla extract into your bottling bucket when the time comes.

 
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Old 09-09-2013, 10:47 PM   #573
chapusin
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Quote:
Originally Posted by LLBeanJ View Post
I know you do get some flavor from the outer pod, but most of it comes from the beans themselves. I doubt you'll pick up much flavor in the end. You may want to try to get your hands on a few more beans and add them to the others.

Or... you could just toss a little vanilla extract into your bottling bucket when the time comes.
I do have more beans but I'm afraid of adding too much. Maybe I'll scrape one more bean and throw everything inside the bourbon along with the other pods..

 
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Old 09-23-2013, 04:18 AM   #574
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Quick question. Brewed this on Thursday and I plan on using vanilla extract I picked up when we were on our cruise in Mexico. Can I just add 2-3 oz (not sure how much so if anybody has that answer please chime in) of it to the keg instead of having to do the whole secondary thing? I would see why not just want to make sure before the possibility of muffing something up
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Old 09-23-2013, 01:13 PM   #575
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Vanilla extract would be fine added to the keg. Just add maybe one tablespoon at a time and taste, then decide if you need more. Better to sneak up on it so you don't overdo it. I wouldn't think it would take more than an ounce or two.

 
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Old 09-23-2013, 10:55 PM   #576
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Quote:
Originally Posted by LLBeanJ View Post
Vanilla extract would be fine added to the keg. Just add maybe one tablespoon at a time and taste, then decide if you need more. Better to sneak up on it so you don't overdo it. I wouldn't think it would take more than an ounce or two.
I was reading through the thread that somebody used 2 ounces and didn't get enough flavor so they were going to try 3 next time...
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Old 09-24-2013, 08:32 PM   #577
ParkesburgBrewer
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I'm assuming the expected ABV does not account for the additional alcohol contributed from the Bourbon. It may not be enough to make a difference in a 5 gal batch.

 
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Old 09-27-2013, 01:03 PM   #578
icanbenchurcat
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Quote:
Originally Posted by ParkesburgBrewer
I'm assuming the expected ABV does not account for the additional alcohol contributed from the Bourbon. It may not be enough to make a difference in a 5 gal batch.
If you add 10 oz whiskey to 5 gallons of beer:

16 cups per gallon, 16 * 5 = 80 cups of beer
10fl oz = 1.25 cups @ 40% abv

1.25 / 81.25 = 0.01538461538 (amount of solution that is whiskey)
40% * 0.01538461538 ~= 0.62% ABV boost

It does make a difference, but not a crazy amount.

 
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Old 10-10-2013, 07:51 PM   #579
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Just curious if you could use an irish ale yeast for this? I have a irish red that is ready to bottle and could drop this right on top of the yeast cake?

 
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Old 10-11-2013, 12:29 AM   #580
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Just made this today. Came in a little short at 1.072 and didn't have time to add sugar. Very time crunched brew day. Smelled AMAZING during the boil and the samples. Pitched a huge starter and cant wait to see how this turns out. Should be ready by Xmas.

 
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