vanilla stout

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william_shakes_beer

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I have done one vanilla stout using real vanilla extract at flame out and was not happy with the result. This time I plan to scrape and soak 5 vanilla beans in vodka. My question is, should I add the vanilla when pitching the yeast, after primary fermentation is complete, or in the bottling bucket? I strain my wort from kettle to fermenter so adding at flameout would likely do little good, and I do not routinely secondary.
 
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william_shakes_beer

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Ok, guys, no crap, my beans have been soaking for 5 days, my boil is at 187F and I'm gonna add these with the yeast unless someone tells me something better.
 

ong

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I'd add them after primary fermentation is done, to keep as much of the flavor as you can. I've got a batch conditioning now, where I added vanilla beans after about two weeks, held in primary for a week, then bottled. Good strong vanilla flavor so far.
 
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