Vanilla extract - store-bought vs home-made - a concensus?

[hlmbrwng]

I have searched through many threads about using vanilla in secondary. I apologize if the answer is out there, but after looking through countless threads, I gave up. Most are about "home-made" extracts. And the ones that discuss using store bought? Usually, people simply say not to without much reason.

So I was staring at the very expensive pods in Whole Foods today thinking about purchasing them for use in secondary. They also have vanilla extract. Now, I saw one post that said that extracts typically have preservatives. I don't know how true this is, but all of the ones that I have seen have the following ingredients: water, alcohol, and vanilla. So why not use this extract? Okay, so perhaps making your own extract is ideal. But, what if you are racking to secondary in a few days and don't have weeks to do so. Is there really that much of a difference. Have people done a control to see if home-made is better?

 

[daksin]

A commercial extract will be much stronger, and more consistent. Beans give you more of a hand in the production of the flavors- both are good to use. However, you're overpaying if you're buying your beans at the grocery store or LHBS. Online, you can have them for super cheap if you're willing to buy a few and keep them in your fridge. I make creme brulee with my extras! I love the costco extract because you can buy it a pint at a time and it's extremely high quality. Extracts won't have any preservatives in them apart from alcohol. I would avoid anything that says "vanilla flavor" or "flavoring," because those are synthetic or vanillin extracted from wood pulp. Not great.

 

[tracyk]

Yeah, I order my beans from Beanilla, but if you do not have those than like daksin stated just use a good vanilla extract, but you do need to look around. Some contain glycol along with caramel coloring. Being that I make my own extract a commercial one should only have beans, alcohol and possible water.

 

[msayler]

Hang on a second, here... you are looking for a consensus on the HBT forums? Good luck with that!

 

[hlmbrwng]

Great point.

I think I am going to perform a lil' test tomorrow, using a similar styled commercial imperial stout. I'll add a drop (or half drop if that's possible) at a time and see how it tastes. I think if a single drop is too strong, then maybe i'll do a drop per 36 oz. Slightly stong, a drop per 24 oz. Just right, that 1 drop per 12 oz, etc. Who knows maybe it'll take a few just for a single bottle's worth of beer. But, I'm not looking to go crazy. I just want a hint of vanilla.

This same beer is going to be racked onto bourbon-soaked French oak chips. Oh geez, that's a whole other story. I'll have to post about my experience with that. That oak is some strong $#!+ if you aren't careful.