Prepping vanilla beans

[Brewslikeaking]

I am making a porter and adding vanilla beans to the secondary. My question is; how many vanilla beans is suggested for a 5 gallon batch? How should I ad the beans? I've been told to cut them open and add them straight to the carboy and other people have told me to soak the beans in bourbon and then add the bourbon? Any information is appreciated.

 

[m00ps]

i take 2, cut them, boil in a bit of water, cool, add the whole solution to the fermentor

 

[BarrelAgedForrest]

I would do more then 2 for 5 gallons. We did 2 in 4 gallons and it was barely there after 2 weeks. Cut them open, get all the seeds out then also dice the whole bean up and put all of it in just enough vodka to cover the beans and seeds. Let sit for a couple days and dump the whole tincture in.

 

[Dirt_McGirt]

I would do more then 2 for 5 gallons. We did 2 in 4 gallons and it was barely there after 2 weeks. Cut them open, get all the seeds out then also dice the whole bean up and put all of it in just enough vodka to cover the beans and seeds. Let sit for a couple days and dump the whole tincture in.

Similar experience. I used bourbon, though. I bottled mine 7 weeks ago and the vanilla flavor just started disappearing in the past week.

I'd say 3 or even 4 beans, depending on how long you want to age it.

 

[Fienix]

I cut the beans the long way, scrape out all the black stuff, then cut the beans into little chunks. Then toss them in a tupperware with enough vodka to cover everything and let it sit for 5 days. I dump the whole thing into secondary.

I put 2 beans in a stout that I brewed in October and the vanilla flavor is still the prominent flavor. I plan on cutting back to only 1 bean for 5 gallons for a more subtle taste.

 

[muels]

I did it yesterday! Only used one though, just trying to bring out the chocolate a bit, not looking for vanilla flavor.
I cut them in 1-2 inch pieces then slice them down the middle. Then lay the knife flat and scrape out the gunk. Throw all the gunk in a small container of vodka. Throw the leftover scraps in as well. Let it soak for a few days and dump it all in. Just need enough vodka to cover the bean.View attachment ImageUploadedByHome Brew1453865983.697092.jpg
Edit to add: mine goes right in the primary for a few days

 

[unionrdr]

I bought two vanilla beans in a small jar, about 3-6 ounce size, at Giant Eagle from South Africa. I too scraped & chopped the beans & just enough neutral vodka to cover. I swirled it occasionally, soaking them during primary fermentation of my Snowbound robust porter. But it is here that I differed, I strained the resulting tincture into the priming solution & added it to the bottling bucket that way. Two beans added the right amount of vanilla flavor that lasted about 7-8 weeks till it began to fade. I was also to learn that I should've used a funnel or small strainer with a coffee filter to get the celery seed-size beans out. They went right through the fine mesh strainer I'd used.

 

[HomebrewSupply]

I am making a porter and adding vanilla beans to the secondary. My question is; how many vanilla beans is suggested for a 5 gallon batch? How should I ad the beans? I've been told to cut them open and add them straight to the carboy and other people have told me to soak the beans in bourbon and then add the bourbon? Any information is appreciated.

I tend to soak in bourbon myself (but I love bourbon). Take a few -- depends on the aroma, age, etc. and how much vanilla I want in the beer -- split and soak in just enough bourbon to cover them, add it all to the fermenter.

 

[landlockedbrewer]

The best way is to slice them down the length of the bean and make sure fermentation is completely finished. Yeast will eat up the flavor if you have even a bit of fermentation going. I leave them in for 3-5 days. That's how I make the beers homebrewing and professionally.