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Old 10-01-2012, 04:17 PM   #31
boscobeans
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Quote:
Originally Posted by passedpawn View Post
That doesn't sound like a good idea.
Real vanilla is one of the most commonly used flavorings in baking. It holds up very well at most baking temperatures. A few minutes in the boil will not harm it in any way and just might help in extracting the most from the beans and the pod.

? bosco



 
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Old 10-01-2012, 04:52 PM   #32
Tantalus
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Feb 2012
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Just brewed the Vanilla Porter I was talking about, sanitized, split, scraped and tossed the pod of 1 bean into the primary. I'll sample after a week in the fermenter and see if that gives me the flavor I want. I'm also fermenting it open for what it's worth.



 
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Old 10-01-2012, 05:16 PM   #33
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Quote:
Originally Posted by boscobeans View Post
Real vanilla is one of the most commonly used flavorings in baking. It holds up very well at most baking temperatures. A few minutes in the boil will not harm it in any way and just might help in extracting the most from the beans and the pod.

? bosco
I was more concerned with the CO2 scrubbing the vanilla flavor out of the wort during active fermentation. I.e., same reason we add dry hops after fermentation is finished. This concern is based on intuition, not experience.
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Old 10-01-2012, 05:23 PM   #34
Denny
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Quote:
Originally Posted by passedpawn View Post
I was more concerned with the CO2 scrubbing the vanilla flavor out of the wort during active fermentation. I.e., same reason we add dry hops after fermentation is finished. This concern is based on intuition, not experience.
I've had the experience and agree with you. Some flavor remains, although at reduced levels compared to adding to secondary. Aroma is pretty much scrubbed.
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Old 10-07-2012, 02:19 PM   #35
beersdeep
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Update: bottles last night. Tasted good. FG: 1.020.

 
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Old 10-07-2012, 10:44 PM   #36
FATC1TY
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May 2012
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I used vanilla in a Chocolate Oatmeal Porter I constructed a few weeks back. Decided to buy 2 beans, and toss them in secondary.

I split, scraped, and chopped up the bean, put it in a dish and used some bourbon to meld it all together. The caviar from the bean was sticky and all over the place, the fluid made it a bit easier to wrangle and get all in the container.

I didn't have much in there, but dumped it all in the beer after 2.5 weeks in primary.

I have a nice subtle, but CLEAN vanilla finish to the beer that keeps it balanced.




 
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