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Old 02-25-2012, 12:28 PM   #1
brewmadness
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Jan 2011
Ionia, MI
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Ok, just wanted to see what the general consensus is. I've read different things where people either put the vanilla beans in bourbon for a week and then add to secondary, add just the beans to secondary and then add bourbon to bottling bucket at bottling time....What do most of you do, and what differences in flavor have you seen if you have tried it both ways? My plan is to add the beans and bourbon to secondary for a week and then bottle but just wanted to see what everyone else does.
Thanks!

 
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Old 02-25-2012, 01:30 PM   #2
baseballstar4
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Feb 2009
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I have soaked vanilla beans in vodka for Pumking clone and added both beans and vodka, no noticeable of flavones or anything that I could tell from doing that. I have soaked some oak chips in Woodford Reserve but did not add that with the chips I added fresh at bottling time for a RIS.

 
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Old 02-25-2012, 03:21 PM   #3
yodalegomaster
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Dec 2009
MN
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I ask Denny Conn what's best.

I have used the second method myself where I add the beans to the secondary and bourbon to taste. It's all about tasting along the way to get balance.

 
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Old 02-25-2012, 03:39 PM   #4
usfmikeb
 
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Since you're doing a vanilla bourbon, definitely go with soaking 2 split and scraped beans in 4oz of bourbon and adding to taste.

 
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Old 02-25-2012, 03:42 PM   #5
Seven
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Jan 2011
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Quote:
Originally Posted by usfmikeb View Post
Since you're doing a vanilla bourbon, definitely go with soaking 2 split and scraped beans in 4oz of bourbon and adding to taste.
When you say "scraped beans" do you scrape out the innards of the bean and use the innards or do you discard these and use the outer shell only?

 
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Old 02-25-2012, 03:53 PM   #6
afr0byte
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Aug 2010
Vermont
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Quote:
Originally Posted by Seven View Post
When you say "scraped beans" do you scrape out the innards of the bean and use the innards or do you discard these and use the outer shell only?
You use the innards. That's where all the flavor is.

 
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Old 02-25-2012, 04:35 PM   #7
usfmikeb
 
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Use both the innards and the rest of the bean as well. Soak it all in the bourbon for 5-7 days, shaking every time you walk past it. Add it in the bottling bucket a 1/2 oz at a time until you get the flavor you want. If you get the level of vanilla you want, but still want more bourbon flavor, then add more raw bourbon.

 
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