Hi all - I'm experimenting with a recipe for Christmas, I brewed a porter that has maybe a week left in the primary that I want to be hinting of the flavors of eggnog. For that reason I added some lactose in the end of the boil (borrowing from my favorite cream stout recipe) and I already have a couple vanilla beans scraped and soaking in some bourbon that I will add to the secondary. 3 questions:
(1) How long should the vanilla be in the secondary? I was planning on leaving the beer in the secondary for about a month, should I add the vanilla for the whole time or what?
(2) I have some fresh nutmeg I plan to grind, soak and add as well, how much and for how long? I am having a hard time finding experience with fresh nutmeg in beer for any guidance.
(3) Finally, because I like brandy in my eggnog, I was thinking of maybe dumping a pint or so into the secondary as well (it's a 5 gallon batch). Any thoughts on how brandy might be in the beer and the quantity? I know folks add bourbon to stouts, this is the same concept just with brandy.
Thanks!!!
(1) How long should the vanilla be in the secondary? I was planning on leaving the beer in the secondary for about a month, should I add the vanilla for the whole time or what?
(2) I have some fresh nutmeg I plan to grind, soak and add as well, how much and for how long? I am having a hard time finding experience with fresh nutmeg in beer for any guidance.
(3) Finally, because I like brandy in my eggnog, I was thinking of maybe dumping a pint or so into the secondary as well (it's a 5 gallon batch). Any thoughts on how brandy might be in the beer and the quantity? I know folks add bourbon to stouts, this is the same concept just with brandy.
Thanks!!!