Dump it or age it? Perfumed beer?

[dmob29]

Like some have said... if you got the space.. keep it around and see what happens.

Sorry but did you mention you put whiskey in it too? Can that lead to the possible 'perfume' aroma? I haven't heard or read anything on putting in other alcohols in the brew.

I have my first batch in primary now, I started all grain Fuller's ESB clone. Waiting sucks!!!

Good luck to ya!

 

[KayaBrew]

dude no offense but apple vanilla stout beer sounds so disgusting

If you didn't mean to offend, then why post this? He didn't ask for opinions on what WE think the beer might taste like.

 

[KayaBrew]

To all you folks who are just replying about the flavors I'm going for, instead of having any glimpse of a clue about an answer regarding "perfumed beer":

Dude, why bother replying? What are you brewing? A kit beer, of some socially acceptable style? Something you can get anywhere, with minor variations of flavor? Are you only comfortable in large groups of people, who are just like you, so there's no reason to show accountability for any difference, no leadership, no new path, and you can hide behind or blame the guy next to you if anyone points a finger at you? Guess what. The few people in control are telling you what "good beer" is. Don't get me wrong, the re-packaged lager that is sold the world over is great. Bud-kingfisher-fosters etc. I drink it. Bud light is my house beer. But show some guts. Show some individuality. Wake up. Live life. Find out what tastes you like and brew them. There's a whole world out there. All this talk of "the box" in the box, out of the box. Go google "allegory of the cave", and read it. Isn't this the beginner brewer's forum? I'm sorry I stumped you with the "perfumed beer". But don't waste my time arguing about the subjectivity of taste. If I do make this a world class beer, you can pay $5 a pint just like everyone else. What happened to RDWHAHB?

So for all the conservative taste buds out there:

Nice reply! I agree. Why do people brew Pumpkin beer? Or beer with fruit? Or Hefe-weizen? Oh I know why, because THEY LIKE THEM! I don't think pumpkin or fruit has any place in beer, but I don't harsh on everyone who brews these beers. If I want to make a brew with cantaloupe and cat turds, then that's my choice. Age your vanilla apple for A LONG TIME and I'll bet it'll be good.

 

[jds]

To all you folks who are just replying about the flavors I'm going for, instead of having any glimpse of a clue about an answer regarding "perfumed beer":
...

So for all the conservative taste buds out there:

Good for you! There's plenty of room in this hobby for crazy and off the wall. Actually, if you ever do decide to keg and carb this crazy beer up, I'd love to swap you a couple of bottles. I love "interesting" beer.

 

[WIMARIPA]

Stumbled upon this; how did it turn out?

 

[bernie16wb]

Nice reply! I agree. Why do people brew Pumpkin beer? Or beer with fruit? Or Hefe-weizen? Oh I know why, because THEY LIKE THEM! I don't think pumpkin or fruit has any place in beer, but I don't harsh on everyone who brews these beers. If I want to make a brew with cantaloupe and cat turds, then that's my choice. Age your vanilla apple for A LONG TIME and I'll bet it'll be good.

Please don't.
Sincerely,
God

 

[Ogri]

I've read that adding too much additional sugar can give your beer a cidery taste. Combine that with your interesting apple juice addition, and well, you have a stout/cider. I love stout, and cider is nice too, but I just can't personally imagine mixing those two flavors. Not to say I wouldn't give some of yours a taste if offered; I'll try almost anything once. But if I were going to try your recipe experiment, I'd add more malt extract instead of more corn sugar if I wanted to up the alcohol content.

Used to make a black velvet with Guinness and dry (silver top) Merrydown cider. Was a long time ago, over 21 years IIRC but it couldn't have been all that bad tasting as I'd buy 2 pint bottles of each and mix them in the glass. Batter 4 pints of that on a Friday night no worries A little, mellow, hint of vanilla, on top might not be all that bad.

 

[OdinsBrew]

Stumbled upon this; how did it turn out?

wow, this old thread reappeared! Funny to see this again.

So to recap... that "apple, vanilla, stout" was the first time I brewed, ever.

The inspiration, questioned a few replies back, was to create flavor profile that was like having a stout with a piece of apple pie with vanilla ice cream. The mistake: using apple juice for flavoring which turns into cider.

Did I ever mention the original funny a$$ part? I chose to dump the apple juice in because it was raining in my kitchen. I was boiling so much water, the steam was condensing and dropping off the ceiling. I was literally mopping the ceiling. Knowing I had to top off my carboy and not wanting to boil more, I saw the 100% pure apple juice on my shelf, and went for it.

Flash forward to the present... I'm now an awesome brewer. (ah hem... let me brag a bit.) There's a World Cup of Beer 3rd place ribbon next to my American IPA, my dIPA got a 41 from one judge, there's a silver medal next to my black lager, and my belgian specialty has done well too. Yesterday I blended and bottled my second sour, which I think is going to be a pretty dang good flanders red. Can't wait to try that one when it's ready.

During my learning curve of brew skills, besides getting a beer gut and then a road bicycle from the savings from brewing to work off that gut, I've also made apple wine (apple juice, corn sugar and yeast). I've had it age for about a year, and the apple flavors really came out. It's good stuff. We serve it like champagne. So I wonder, if doing a stout with apple flavors, if aging it is the key.

I think I might have one bottle left of the infamous "snake bite" stout cider. I might just go pop it open and see if the apple flavors have come out to blend with the stout. If I do I'll try to sip and taste and email back in.

I'll have some time to brew later in december, and maybe I'll try the original experiment again. As a rough draft I'd start with an oatmeal stout, add some vanilla bean, perhaps soaked in bourbon. Apple juice added will require aging at least 6 months, better a year. The apple flavors would come through then. But the end result of the cider itself would have to be counter balanced in the grain bill, hops, and the yeast. Bump up the cider taste with citrusy hops? Or mask it with noble? Sweet malts for sure. Sweet english stout yeast might balance the dry cider. The thing is, I don't want a "snake bite" cider/stout. I want a hint of sweet delicious red apple, to go hints of oatmeal and vanilla in a big heavy, dark stout. Maybe I'll brew it this holiday season and store it for the next.