Vanilla beans in Beer
- Thread starter Calder
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worksnorth
Well-Known Member
I'm curious, are the beans fresh?
Reason I'm asking is because I fairly recently added two fresh (scraped and split) beans to a barley wine I made. They set for about two months in the secondary and the aroma/taste was definately there. Not overpowering but way noticeable. Anyway, leaving them in for a couple months will not pose any issue. If the beans are older I'd do the four beans if they are fresh you might want to reconsider. Guess I should specify that my barley wine batch was 5 gallons. 10 gallons may take four beans.
Reason I'm asking is because I fairly recently added two fresh (scraped and split) beans to a barley wine I made. They set for about two months in the secondary and the aroma/taste was definately there. Not overpowering but way noticeable. Anyway, leaving them in for a couple months will not pose any issue. If the beans are older I'd do the four beans if they are fresh you might want to reconsider. Guess I should specify that my barley wine batch was 5 gallons. 10 gallons may take four beans.
Calder
Well-Known Member
It's a 7 gallon batch. I brewed a great Brett-Brown a few months ago; lots of flavor. This time I am doing the same beer, but intending to add vanilla and chocolate (Cocoa). It may be too much, but I'm going to give it a go.
The beans are dry, and are currently steeping in some rum to help extract flavor. Both the rum and the beans will be added to the secondary.
The beans are dry, and are currently steeping in some rum to help extract flavor. Both the rum and the beans will be added to the secondary.
worksnorth
Well-Known Member
Well cool, sounds good. Good luck
