greatschmaltez
Well-Known Member
I'm in the process of fermenting a vanilla porter. I am planning to use rum soaked vanilla bean(s) in the 2nd fermenter to give the vanilla flavor. A couple quick questions...
1.) Should I use 1 or 2 beans?
2.) Should I split the vanilla beans before adding them?
3.) If splitting, should I add them in a nylon mesh bag (just thinking about the little specs of vanilla getting in the final product)?
4.) Should I add the rum that I soak the vanilla beans in as well?
5.) I'm thinking this soaking process will give me the right flavor in about 3-5 days... sound about right?
Thanks
1.) Should I use 1 or 2 beans?
2.) Should I split the vanilla beans before adding them?
3.) If splitting, should I add them in a nylon mesh bag (just thinking about the little specs of vanilla getting in the final product)?
4.) Should I add the rum that I soak the vanilla beans in as well?
5.) I'm thinking this soaking process will give me the right flavor in about 3-5 days... sound about right?
Thanks