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Old 04-17-2012, 09:44 PM   #1
brettamuss
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Mar 2012
apple valley, california
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When is the better time to add the vanilla? Bottling time like zest or secondary like fruit.



 
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Old 04-17-2012, 11:46 PM   #2
JoeBronco
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Jan 2011
East Bay, NoR-CaL
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I do both... Once in secondary and then again to taste in the bottling bucket.


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On Deck ______________ Tasty's Brown (Brown with NB)
1st Primary ____________ Sour Pliny
Kegged________________ Sangio.Port Wine
Bottle Ageing __________ Giddy Gremlin, RyIIIPAWhiskey Vanilla Porter (Bottled 4-20)

SILVER - BABO - "Oaked Whiskey Vanilla Porter"
SILVER - Celebrewtion - "Bourbon Vanilla Porter"
GOLD - BABO - "Hoptop"
SILVER - BABO - "Screaming Cream"
Honorable Mention: (x2) Giddy Gremlin RyIIpa (x1) Pliny The Mexican

 
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Old 04-18-2012, 11:14 AM   #3
formula2fast
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Dec 2011
Yorkville, IL
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I just finished my vanilla porter and did it in the secondary. It has great flavor and aroma. I think it will depend on what you are looking for. If you want a lot of vanilla presence, I would do both, if you just want soft notes of vanilla, maybe just botting bucket. I did not add any to the bucket and it still came out great.

 
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Old 04-18-2012, 02:03 PM   #4
dstauth
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Mar 2011
Littleton, CO
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I did a vanilla porter similar to the Dry Dock Urca Vanilla Porter kit on Norther Brewers site. I never use a secondary, so I first scraped out the beans onto a sanitized plate and also cut up the skins and put it all into the primary with 7 days left before keg(bottle). The original recipe calls for 5 beans and I only used 4, but it came out with plenty of flavor and aroma. My wife likes my version even better than the original so I think it worked

 
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Old 04-18-2012, 03:33 PM   #5
dbhokie
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Mar 2012
Lynchburg, Virginia
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Put it in secondary, If using real beans, make sure to remove the husks. Leave 7 days and taste for vanilla presence, if not enough leave 3 more days, taste again.
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20 Gallons of Apple Cider
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Old 04-18-2012, 05:17 PM   #6
brettamuss
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Mar 2012
apple valley, california
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Thanx guys! I think secondary is the way to go!

 
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Old 04-18-2012, 11:18 PM   #7
JoeBronco
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Jan 2011
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Quote:
Originally Posted by dbhokie View Post
Put it in secondary, If using real beans, make sure to remove the husks. Leave 7 days and taste for vanilla presence, if not enough leave 3 more days, taste again.
Remove the Husks??? Why? Just drop them in Bourbon or Vodka for a day or two to kill the Bacteria and pour it all into the beer. The Husks have have a ton of vanilla essence. Do what dstauth said "cut and scrape" put it all into your beer.
__________________
On Deck ______________ Tasty's Brown (Brown with NB)
1st Primary ____________ Sour Pliny
Kegged________________ Sangio.Port Wine
Bottle Ageing __________ Giddy Gremlin, RyIIIPAWhiskey Vanilla Porter (Bottled 4-20)

SILVER - BABO - "Oaked Whiskey Vanilla Porter"
SILVER - Celebrewtion - "Bourbon Vanilla Porter"
GOLD - BABO - "Hoptop"
SILVER - BABO - "Screaming Cream"
Honorable Mention: (x2) Giddy Gremlin RyIIpa (x1) Pliny The Mexican

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Old 04-19-2012, 04:32 AM   #8
dbhokie
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Mar 2012
Lynchburg, Virginia
Posts: 407
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Quote:
Originally Posted by JoeBronco View Post
Remove the Husks??? Why? Just drop them in Bourbon or Vodka for a day or two to kill the Bacteria and pour it all into the beer. The Husks have have a ton of vanilla essence. Do what dstauth said "cut and scrape" put it all into your beer.
Semantics. By husk I was referring to the pod, the outer shell of the bean whatever you may tEchnically call it, then scrape it. Just what my mom always called them when cooking. They are bitter.


__________________
On Deck
Abbey Ale #2
Rye Imperial Pale Ale
Primary
20 Gallons of Apple Cider
Secondary
Bourbon Vanilla Imperial Porter
Conditioning (Bottle)
---So Sad

 
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