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Old 11-15-2010, 05:02 PM   #51
Barnzy02
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going to be racking and adding the vanilla sometime this week. Slowly getting there.

I tried adding a bit of vanilla to the hydro sample i took over the weekend, TASTY!
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Old 11-15-2010, 07:38 PM   #52
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Originally Posted by Barnzy02 View Post
going to be racking and adding the vanilla sometime this week. Slowly getting there.

I tried adding a bit of vanilla to the hydro sample i took over the weekend, TASTY!
Did you use bean or extract?
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Old 11-15-2010, 09:26 PM   #53
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I'm using an extract my brother gave to me. Pure Madagascar Bourbon vanilla or something like that. He picked it up at a Kitchen/Cooking supply store.
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Old 11-19-2010, 02:31 PM   #54
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Originally Posted by histo320 View Post
6 lb. Dark Liquid Malt Extract
1 lb. Dark Dry Malt Extract
.75 lb. Black Patent Malt
.25 lb. Roasted Barley
1 oz Cluster (7.00%) at 60 minutes
1 oz East Kent Goldings (4.00) at 20 minutes
1 tsp Irish moss at 15 minutes
2.5 Tablespoons of Vanilla Extract (add to secondary)
1 White Labs Irish Ale Yeast
Okay, I'm adding this to my queue and Beersmith. I'm wondering, is this an American Stout (13E) because of the OG, even though the color is a bit low? Or, a Specialty Beer (23A)? Which is just a catch-all category. Or a Sweet Stout (13B), but again, the SRM is low?
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Old 11-27-2010, 05:33 AM   #55
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Just brewed up an all grain version of this today. Tasted great going into the fermenter. can't wait to try it.

Last edited by jarod7736; 11-27-2010 at 10:54 PM.
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Old 11-29-2010, 12:59 AM   #56
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Just bottled on saturday, after a 3 week primary and a week with the vanilla in secondary. I used 2.5-3 tablespoons of vanilla extract. The vanilla smell is strong, and lays on the tongue nicely as an aftertaste ... from what i tasted of what was left in the bottling bucket. All in all, i can't wait to open the first one.
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Old 12-01-2010, 01:34 AM   #57
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The guy at my brew supply store said I can just add the vanilla extract to my bottling bucket and bottle from there. Will that hurt the flavor? Will the yeast in the bottle eat the extract? Is secondary fermenting the only way to get the vanilla taste you're talking about. I also added a pound of oatmeal to the recipe to smooth it about a bit. Hope that won't bite me in the bum.
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Old 12-07-2010, 12:21 AM   #58
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I bottled this on the 28th of November. I cracked one open this past Friday to make sure everything was carbing right and even under a week in the bottle this stuff was amazing. I only put in 1.5 tbsp of vanilla because I ran out and you could still taste the vanilla. This is definitely going into my normal rotation.
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Old 12-08-2010, 05:13 PM   #59
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has been bottled for just over a week now, i tried one very prematurely about 3 days after bottling. The vanilla overwhelmed me, i was worried i had added too much vanilla.

I opened one last night, and to my pleasure, the vanilla has begun to mellow out very nicely. Comes on as a nice afterthought now, as well the aroma of the vanilla is strong.

I won't open the next one for another week, as the carbonation was obviously still lacking. I was just very happy to see the vanilla mellowing out nicely, and the profile of the beer coming through and meshing now.

Looks like this is gonna be a good one!
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Old 12-09-2010, 07:21 PM   #60
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I'm going to rack this to secondary tomorrow, I have 3 vanilla beans soaking in a 1/2 pint of Makers. Would adding coffee & chocolate to this in addition to the bourbon & vanilla be too much?
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