When to add vanilla beans?

[LuukGx]

Hey y'all,
I've been reading up on adding vanilla to a beer, but I wonder why everyone adds it to the secondary and not at flameout. Any downside to that?

Thanks

 

[VikeMan]

I split and chop them and use them in secondary (a keg), and I think it works well. I've never added vanilla beans to the boil, so I can't compare.

 

[OldDogBrewing]

Same here, I split the bean, take out the black things and chop everything and to the secondary it goes.

Never added to the boil, I don't even know what happens if you boil the beans

 

[InspectorJon]

Heat and fermentation both drive off or remove volatile flavor compounds. When cooking, vanilla is typically added after liquids have finished boiling or heating. Adding after fermentation will get more vanilla flavor out of those expensive beans into the finished beer.

 

[Jag75]

I've found it best for me to soak the vanilla beans in some vodka to make extract. Then add right before kegging

 

[Coastalbrew]

I've just done some research along these lines and found this:

There are 2 types of vanilla beans commonly used in culinary endeavors, Madagascar and Tahitian. Madagascar beans are more tolerant to heating and boiling and are commonly used for baked goods as well as other types of recipes. Tahitian beans have more delicate flavor and aroma compounds and are more susceptible to losses during heating, and so are not recommended for use in heated applications.

I'd say if you want to try adding at flame out use the Madagascar beans, and be prepared to add more post fermentation if you don't get the flavor your looking for.

 

[LuukGx]

Yeah that's what I was thinking @Coastalbrew ! We have Madagascar vanilla, I brew in a restaurant and we have loads for the pastry department. I think I'll give them a head start and get them soaking in some overproof rum right now and then toss the whole thing in at flameout. I'll keep you guys posted

 

[Coastalbrew]

Yeah that's what I was thinking @Coastalbrew ! We have Madagascar vanilla, I brew in a restaurant and we have loads for the pastry department. I think I'll give them a head start and get them soaking in some overproof rum right now and then toss the whole thing in at flameout. I'll keep you guys posted

Good luck, let us know how it turns out.

Cheers!

 

[Brewshna]

We just brewed a Christmas beer with vanilla and cinnamon, added in secondary. just bottle conditioning now, so no idea on outcome.

 

[LuukGx]

Good luck, let us know how it turns out.

Cheers!

Brew went well, vanilla (1 bean scraped in 2 oz overproof rum) went in at flameout. Going for a subtle background flavor, we'll see in a few weeks

 

[Coastalbrew]

Brew went well, vanilla (1 bean scraped in 2 oz overproof rum) went in at flameout. Going for a subtle background flavor, we'll see in a few weeks

Sounds good!

 

[deuc224]

I've found it best for me to soak the vanilla beans in some vodka to make extract. Then add right before kegging

I do this this with vanilla beans and cacao nibs. I wanna try hazelnuts next.

 

[Dave T]

Well this explains why my vanilla beans seem like they did nothing in my stout lol I just tossed them in the fermenter. Lesson learned, still got beer...