Spice, Herb, or Vegetable Beer None More Black Vanilla Stout - Page 16 - Home Brew Forums

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Old 10-20-2012, 08:30 PM   #151
cpetree1
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Feb 2012
Redding, California
Posts: 1

I do a full 7 gallon boil. Is that what this recipe is formulated for or is it for a 3 gallon boil then dilute with boiled water to make 5 gallons? Does it matter?

 
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Old 10-24-2012, 01:45 PM   #152
Raysfan08
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Sep 2012
Tampa, Fl
Posts: 5

Will this work with wyeast 1056 yeast cake of dead guy clone? Or would I be better off with yeast which recipe calls for?

 
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Old 10-25-2012, 12:11 PM   #153
Guidry
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Jan 2009
Denham Springs, La
Posts: 638
Liked 33 Times on 30 Posts


I'd definitely give it a shot on the 1056 yeast cake......better have a blowoff tube though unless you like cleaning.

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Old 11-15-2012, 03:05 AM   #154
phrenetic
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Aug 2012
Glenwood Landing, NY
Posts: 1

Brewed this a month ago and came out absolutely delicious. In the fermenter for 14 days and added 2.5 teaspoons of Haitian Vanilla along with priming sugar just before bottling. No secondary. Out of this world stout with really strong nose of vanilla. Definitely a keeper!
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Old 11-16-2012, 08:45 PM   #155
Paulfrank
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Mar 2012
Quakertown, Pa
Posts: 36
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Brewing this on sunday...

 
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Old 11-16-2012, 08:47 PM   #156
Paulfrank
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Mar 2012
Quakertown, Pa
Posts: 36
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Anyone try adding some lactose to this? Seems like it would be good with some added body and sweetness. No?

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Old 11-22-2012, 01:54 AM   #157
RachmaelBenApplebaum
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Oct 2012
Flagstaff, AZ
Posts: 456
Liked 62 Times on 56 Posts


Trying something much like this currently. Added .5lb lactose and forgot the irish moss (oh well...) plan on having in primary 2-3 weeks, racking into bottling bucket with priming Honey (local stuff, makes for a nice flavor) and then adding 2-3oz's homemade bourbon vanilla extract. I sat down with some stouts from a previous recipe and played with bench trials, adding a little vanilla and lactose to the glass before pouring it. Once the dust had settled (or the head, I should say) I had a stout that had a fantastic almost cream-soda-like taste and good mouthfeel, with a heavenly aroma. This was of course freshly added to the brew so adding before conditioning could have some different results. Using vanilla is interesting because it starts out very pronounced when young (I've made mead and wine longer than I have beer ) and has a tendency to become less noticeable over time as it's meshes with/enhances the flavors. I imagine putting a good dose in at bottling followed by 2-3 weeks or more of conditioning will get a good representation out of vanilla without it being predominant. But then again this is an experimental batch, and may have unknown consequences, such as making something so fantastic I'm doomed to repeat it over and over for family and friends.

 
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Old 11-25-2012, 07:09 AM   #158
skillzman1
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Dec 2011
saratoga, new york
Posts: 34
Liked 6 Times on 5 Posts


I've made various versions of this...added some black patent and chocolate malt with a .5lb of lactose at the end of boil and another .5 at bottling..was pretty good also.

the vanilla is there at 2 weeks conditioning...but then goes away...but then starts coming back at about 2months...never made it past 2 months in the bottle...but its time to brew up a few more batches and get them conditioning....I get nothing but compliments on this beer

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Old 11-25-2012, 02:08 PM   #159
Guidry
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Jan 2009
Denham Springs, La
Posts: 638
Liked 33 Times on 30 Posts


Brewing this one today for a work Christmas party next month.

 
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Old 11-29-2012, 03:29 PM   #160
decaf111
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Jun 2011
Boston, Ma
Posts: 8


Just wondering how this one turned out? I've got a similar brew with OG 1.081 in the primary right now (total 3 week primary fermentation) and then going to rack to secondary with vanilla. Still deciding on vanilla beans or extract. Did you do anything to sanitize the extract e.g. boil it?? I'm tempted to try the beans (3-4 pods) soaked in bourban but curious if the vanilla was a noticeable flavor in your stout?

 
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