vanilla stout

[william_shakes_beer]

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.

 

[william_shakes_beer]

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]

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.

 

[Cyclman]

+1 on waiting for active ferm to subside.

 

[william_shakes_beer]

k. I'll add them after a week or so. Thanks