I am about to start the secondary fermentation on my robust porter. I want to add some vanilla extract to it to make a vanilla porter. I have read up on this a bunch, and there are a TON of varying opinions. I decided to add it to my secondary, and then some more when I rack if necessary.
Anyway, I have a 6 gallon glass carboy that I have my porter in. How should I add the vanilla extract? Should I just pour it in and let it sit? Or, should I try and stir it in somehow? I don't want to add any additional oxygen, so I assume that stirring would be the wrong option to go with. But, I wanted to get some opinions. Let me know what you think, thanks!
Anyway, I have a 6 gallon glass carboy that I have my porter in. How should I add the vanilla extract? Should I just pour it in and let it sit? Or, should I try and stir it in somehow? I don't want to add any additional oxygen, so I assume that stirring would be the wrong option to go with. But, I wanted to get some opinions. Let me know what you think, thanks!