How much vanilla for a vanilla porter?

[Denny]

BUMP

I found this site online as a source if anyone's interested. The prices are good and I'm hoping the quality is high as it seems like that's pretty much all they do.

http://www.beanilla.com/index.php

And would ya look what they've got there!

http://www.beanilla.com/bourbon-vanilla-imperial-porter-a-6.html

 

[oswegan]

And would ya look what they've got there!

http://www.beanilla.com/bourbon-vanilla-imperial-porter-a-6.html

The last part of the instructions were cut off:

"Drink remaining Jim Beam after bottling."

 

[Harvestsmiles]

I made a winterfest ale and wanted to balance the spices and raisins I used so I added ONE tsp of vanilla extract with 10 minutes left in the boil. For a more pronounced vanilla flavor I would go 3-5 tsp (5 being VERY stong vanilla flavor)

It depends on you palate. I read in the JOy Of Homebrewing that coffee could be added and to start with a half pound and progress from there. I thought, "Hey, I like coffee" and used a whole pound which was WAY TOO MUCH. I think I will try my espresso stout again but only use a quarter pound next go round...

And for my Vanilla Toffee Brown Ale I am going to try two whole vanilla beans...

 

[william_shakes_beer]

Am I correct in assuming that if I'm adding vanilla extract post cooling, I do not need to pastuerize due to the alchhol content in the extract?

 

[kanzimonson]

Alcohol is not a sterilizer, but it's pretty safe. Especially when you consider the small quantities you're putting in your beer.

People need to understand that "infection" or "contamination" is not an on/off switch. Every single one of our beers is currently "infected" because it's practically impossible to make beer at home without some degree of bacterial contamination. However, if we take as much precaution as possible to reduce the amount of contamination, then you'll be fine.

 

[CamelToeJoe]

Anything with vanilla gets two beans split and scraped and dropped into the secondary....per five gallons.

 

[Nicknack]

Instead of starting a new thread, I thought I would resurrect this one. I want to use vanilla beans in my stout that has been in the primary for about two 1/2 weeks. Just a few questions before doing this...

1. I get splitting the beans down the middle but what is this about scraping?
2. Do you just toss the beans in your beer naked or use cheesecloth? I have a big bubbler so it would be easy enough to get in and out if I do this.
3. Do I really need to use a secondary or can the vanilla beans be added to the primary instead?

 

[Denny]

Instead of starting a new thread, I thought I would resurrect this one. I want to use vanilla beans in my stout that has been in the primary for about two 1/2 weeks. Just a few questions before doing this...

1. I get splitting the beans down the middle but what is this about scraping?
2. Do you just toss the beans in your beer naked or use cheesecloth? I have a big bubbler so it would be easy enough to get in and out if I do this.
3. Do I really need to use a secondary or can the vanilla beans be added to the primary instead?

1. the inside of the bean is filled with small, sticky seeds. That's where most of the flavor is. Use a knife to scrape them out and add them.

2. Just toss 'em in

3. primary might be OK, but I've always used them in secondary

 

[lumpher]

I just kegged a smoked vanilla porter last night. I used 2 beans. I cut them into 5-6 pieces each, boiled them for 10 minutes to sterilize them (covered, to keep their "essence" and not let it boil out), and then dumped them into the primary. 1 week later, it was ready to keg; no more vanilla needed, as it was pretty strong.

 

[Nicknack]

The beans that I believe I'm going to buy are these...

If I only use two of them, how can I save the rest of the beans? Do they freeze okay?

 

[lumpher]

It's best if you wrap them in saran wrap and then seal them in an airtight container. Then you can refrigerate them for up to 6 months or so.

 

[Denny]

I just kegged a smoked vanilla porter last night. I used 2 beans. I cut them into 5-6 pieces each, boiled them for 10 minutes to sterilize them (covered, to keep their "essence" and not let it boil out), and then dumped them into the primary. 1 week later, it was ready to keg; no more vanilla needed, as it was pretty strong.

Do yourself a favor and never boil them again. It's not necessary and you're boiling off the flavor.

 

[jrcrilly]

1. the inside of the bean is filled with small, sticky seeds. That's where most of the flavor is. Use a knife to scrape them out and add them.

2. Just toss 'em in

3. primary might be OK, but I've always used them in secondary

I agree. I don't secondary, though. I throw them into the primary 5-7 days before kegging. Two beans do the job for 5 gallons of robust porter.

 

[Denny]

I agree. I don't secondary, though. I throw them into the primary 5-7 days before kegging. Two beans do the job for 5 gallons of robust porter.

I almost never secondary unless I'm making an addition like this (or mushrooms) or unless I dry hop.

 

[xCSx]

Make sure you get the vanilla beans fresh or else they will become very brittle...