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Old 11-11-2012, 01:05 AM   #61
kmac666
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Jan 2011
NJ, NJ
Posts: 38


I read through the posts and didn't see the answeres to a couple of questions: 1) I'm assuming g crackers go in mash?, when do I add brown sugar amid chocolate?

 
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Old 11-11-2012, 01:42 AM   #62
demons210
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Apr 2012
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Quote:
Originally Posted by kmac666
I read through the posts and didn't see the answeres to a couple of questions: 1) I'm assuming g crackers go in mash?, when do I add brown sugar amid chocolate?
The gram crackers do go in the mash and you add the sugar and chocolate to the beginning of the boil.

 
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Old 11-11-2012, 05:37 AM   #63
kmac666
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Jan 2011
NJ, NJ
Posts: 38


Quote:
Originally Posted by demons210 View Post
The gram crackers do go in the mash and you add the sugar and chocolate to the beginning of the boil.
Thanks

 
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Old 11-22-2012, 12:07 AM   #64
Jbatten22
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Feb 2012
Posts: 29

So I have this in my primary at the moment.
I have never used vanilla bean before and was wondering if it was totally necessary and if so what's the best practice?

Thanks

 
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Old 11-22-2012, 01:56 AM   #65
sparky701
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Apr 2012
Posts: 44
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Quote:
Originally Posted by Jbatten22
So I have this in my primary at the moment.
I have never used vanilla bean before and was wondering if it was totally necessary and if so what's the best practice?

Thanks
Soak them in vodka for a week and dump in secondary. Yes they are awesome in this brew!!!

 
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Old 11-22-2012, 07:16 PM   #66
SD-SLIM
 
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Jan 2011
Fort Worth, Texas
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Quote:
Originally Posted by Jbatten22
So I have this in my primary at the moment.
I have never used vanilla bean before and was wondering if it was totally necessary and if so what's the best practice?

Thanks
You can use vanilla extract...or you can make your own by putting a small slit in the bean (which exposes the meat) and submerse under vodka for a minimum of 7 days, but closer to 14.... At this point the bean flavor has extracted in to the vodka and you can dump it in to your fermenter.

 
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Old 11-23-2012, 09:40 PM   #67
Jbatten22
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Feb 2012
Posts: 29

Quote:
Originally Posted by SD-SLIM

You can use vanilla extract...or you can make your own by putting a small slit in the bean (which exposes the meat) and submerse under vodka for a minimum of 7 days, but closer to 14.... At this point the bean flavor has extracted in to the vodka and you can dump it in to your fermenter.
Thanks for the response.
How much vanilla extract would you suggest? Should I dump it into the primary or mix into the bottling bucket?

Thanks again

 
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Old 11-24-2012, 05:14 PM   #68
SD-SLIM
 
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Jan 2011
Fort Worth, Texas
Posts: 1,205
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Quote:
Originally Posted by Jbatten22

Thanks for the response.
How much vanilla extract would you suggest? Should I dump it into the primary or mix into the bottling bucket?

Thanks again
2 ounces in the primary.

 
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Old 11-25-2012, 04:39 PM   #69
brauchef10
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Oct 2008
Chicago, Illinois
Posts: 6

so Im brewing this today..but one stupid question. you said rack to secondary on week three and after three weeks bottle or keg.
Does this mean a total of 3 weeks fermentation? or on week three rack to secondary..and then 3 more weeks bottle or keg?
I hope my question makes sense I know it sounds dumb.
Thanks!!

 
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Old 11-25-2012, 05:02 PM   #70
SD-SLIM
 
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Jan 2011
Fort Worth, Texas
Posts: 1,205
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Quote:
Originally Posted by brauchef10
so Im brewing this today..but one stupid question. you said rack to secondary on week three and after three weeks bottle or keg.
Does this mean a total of 3 weeks fermentation? or on week three rack to secondary..and then 3 more weeks bottle or keg?
I hope my question makes sense I know it sounds dumb.
Thanks!!
Total of 3 weeks fermentation...then 11 days kegged or 3 weeks bottled. So week 1 is beer and yeast, week 2 add vanilla beans...and because those are a fruit transfer off for a final week of. Conditioning....if you use vanilla extract, versus actually vanilla beans, then just do 3 weeks in the primary....now there will be some people that say you can do all of this in the primary ( and trust me I am anti-secondary)...but the beer gets clearer on this recipe (when using beans) if transferred.

 
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