Laurel
Well-Known Member
I ordered AHB's Vanilla Porter ( http://www.austinhomebrew.com/produ...d=302&osCsid=7d36eea364c064d2f1fbbb87ba893b9f ) and according to their website, it contains vanilla extract. I'd imagine that the extract would leave a fairly harsh flavor. Would it be better to split a vanilla bean, scrape it, and steep that with the wort, and then either take it out or leave it in when it goes into the carboy to ferment? Maybe I'm just overanalyzing it, and my culinary experience is getting in the way. What do you think?