Originally Posted by dirtypirate23
Hey guys heres just random throw outs from a chef....longer time you soak vanila beans they will become bitter. The most flavor extraction of vanila should not be more than 72 hours. I hope my little tid bit of information helps future brewers...also remember if your using ingriedents like pecans they also have a point where extraction will turn better.
I love chefs and I love cooking. I absolutely appreciate the crossover of skills and knowledge between brewing and cooking. I have applied knowledge of one to the other frequently.
In this case I'm wondering if the use of vanilla beans and their extraction might be something that is more applicable to pastries and desserts where you absolutely wouldn't want bitterness. We already have a ton of bitterness in our beers that may be masking any bitterness that is accidentally extracted from the vanilla bean.
I have friends who brewed a Vanilla Pecan Barley Wine this past year and the beer sat in secondary on the vanilla bean for the full year. No bitterness. At all.
I'm just wondering if there is a difference in the texts or teaching for chefs regarding vanilla bean versus what might work or is in practice for brewers.