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I accidentally let two of the vanilla beans go into the secondary and have left them there so far. Will they cause bad flavors if I leaving them there for two or three months while my beer ages?

I racked this to secondary this evening, I forgot to take a gravity reading until after I had racked it over ~18 oz of Maker's Mark, but the reading came out to be about 1.014. I'm pretty impressed with the Wyeast 1728 yeast so far!

Are you saying to wait until I get back to take it out of primary? Cause that will be about 6 weeks in primary, which is a bit long, isn't it?

Thanks, going by this I'll probably oak for 3-4 months. I'll probably just soak the vanilla beans in the bourbon for a few days prior to adding it to the beer, but not actually add the beans to the beer since they would be sitting there for months. From what I gather, the alcohol in the bourbon...

It'll add roughly 1% ABV.

My thought was to soak the cubes in bourbon with the vanilla beans for a few days, then put that in the carboy and siphon the beer on top of it all, so it gets mixed well. Is this method any better than simply pouring the bourbon and cubes on top of beer already in the secondary, or should I...

Thanks for the tip. Unfortunately I'll be heading out of town for my sister's wedding exactly two weeks from when I'm planning to start oaking. Hopefully I'll have enough free time to bottle before I go if need be, or that it'll be good with the extra time on oak until after I get back. Even if...

They are 2 oz of "Medium Plus U.S. Oak Cubes".

I brewed mine 10 days ago. This was my first time using liquid yeast (second brew total) and I used Wyeast 1728 Scottish Ale yeast. I made a starter two days prior and had active fermentation about 3 hours after pitching. When I pitched dry (Windsor) in my first batch, it took around 18 hours...

To clarify, the kit included oak cubes, not chips. Will I need to pitch more yeast at bottling if I wait months, or will they still be viable enough to carb?

I'm a few days from racking my BBP into my secondary over oak and Maker's Mark. I've read a wide variety of opinions on how long this beer should sit on the oak cubes. The kit came with 2oz of Medium Plus U.S. Oak. I've heard anywhere from a few days to months. Many people say to take periodic...

I would avoid plastic for longer-term storage (secondary and aging.) If the heat isn't an issue, it might be ok for primary.

As far as adding the coffee and vanilla, should I just do that during bottling (add to bottling bucket then siphon beer on top), or should I secondary and give them a week or two together in the carboy before bottling?

I'm about to brew a Coffee Stout and a Bourbon Porter and planning to add some Madagascar Vanilla beans to both. I'd be interested to hear back from TheDrunkChef, brewt00l, BA_from_GA, and SevenFields (and anyone else) about their experiences and recommendations on how many beans to use in these...

I bottled this past weekend and I think it went pretty well. An ice cube stuck to the pot I boiled my priming sugar water in and ended up falling into my bottling bucket, so I had to resanitize my bucket and boil more sugar water. So it took a bit longer than expected, but not a big deal. I...

Wow, that's quite the attenuation, 84%! Why was your OG so high? The kit says it should be 1.065, did you doctor yours up, or use a different recipe/kit?

Fermentation temps will likely be in the 59-66 degree range. I could do the stout first, but I'd prefer to wait on my Scottish Ale to finish and pretty much be gone before I have the stout ready to drink. There's also the issue of me being a little worried about messing the porter up since a...

No thoughts about using 1728 with the Stout?

Hello all, I'm planning on brewing a Sweet Stout (dressing it up to be my "Caramel Macchiato Stout") and a Bourbon Barrel Porter for my next brews. I bought Danstar Nottingham for the Stout and Wyeast 1728 Scottish Ale for the bourbon porter, but was thinking that the 1728 yeast might be better...

I ordered the Sweet Stout kit and well as some others and equipment from Northern Brewer. One of the other kits that I'm planning on brewing soon is the Bourbon Barrel Porter (so that I can age it until next fall/winter). I'm using Wyeast 1728 Scottish yeast with the bourbon barrel and was...