Vodka or rum?

[C-Rider]

Brewed a porter and the plan is to add a vanilla bean. Would it be better to soak in Vodka or Rum. Reason I ask is I don't drink vodka but do have plenty of spiced rum.

 

[TX_Brewing]

I vote rum, that sounds way more interesting than vodka, and has a British connection to porter...

 

[NothingRhymesWithCurtiss]

I don't think the spiced rum would hurt as you're using such a small amount that it won't have much impact on 5 gallons. And being cheap, I tend to use what I have before buying anything additional, so I say go for it!

 

[C-Rider]

I don't think the spiced rum would hurt as you're using such a small amount that it won't have much impact on 5 gallons. And being cheap, I tend to use what I have before buying anything additional, so I say go for it!

Mahalo, I'll go w/the spiced rum and this is a 2 gallon batch so only one bean and I guess just enough rum to cover the cut and scrapped bean, right? How long should it soak before adding to the beer?

 

[NothingRhymesWithCurtiss]

How long should it soak before adding to the beer?

I think you're safe with 3 or so days. You're just trying to kill any bugs that may be on it. For something like oak chips in bourbon, I'd go for at least a week.

 

[C-Rider]

How long would you leave the bean/rum mix in the beer before bottling?

 

[alexnova]

You can bottle right away if you wish. I don't think you'd gain much from a secondary here.

Also, how much spiced rum are we talking about? 1oz?

 

[kh54s10]

Another vote for the rum.. A few days for the rum to absorb all the vanilla then you can bottle it right away. Just be sure the vanilla/rum is fully mixed in. You might add it to primary a day or two before bottling to make sure it is fully mixed in.

 

[BlueHouseBrewhaus]

A lot of people use vodka because it is relatively tasteless so it doesn't interfere with the flavor of whatever you are soaking in it. However, with vanilla (or cacao nibs), some folks like the additional flavor that rum adds. It really depend on your preference.

As for your porter, if you are brewing a 5 gal batch, I would recommend using at least 3 vanilla beans in your rum or you might lose the flavor. Also, wait for fermentation to finish before you add it. Active fermentation will "scrub" the flavor away. Keep in mind that vanilla is one of those flavors that fades pretty quickly as your beer ages. I brewed a vanilla porter with 5 beans in October and the flavor has already subsided quite a bit.

 

[C-Rider]

You can bottle right away if you wish. I don't think you'd gain much from a secondary here.

Also, how much spiced rum are we talking about? 1oz?

JUst enough to cover 3 skinny beans.

 

[C-Rider]

A lot of people use vodka because it is relatively tasteless so it doesn't interfere with the flavor of whatever you are soaking in it. However, with vanilla (or cacao nibs), some folks like the additional flavor that rum adds. It really depend on your preference.

As for your porter, if you are brewing a 5 gal batch, I would recommend using at least 3 vanilla beans in your rum or you might lose the flavor. Also, wait for fermentation to finish before you add it. Active fermentation will "scrub" the flavor away. Keep in mind that vanilla is one of those flavors that fades pretty quickly as your beer ages. I brewed a vanilla porter with 5 beans in October and the flavor has already subsided quite a bit.

It's a 2 gallon batch and I got 3 skinny slighly over dried beans soaking in just enough Sailor Jerry's Spiced Rum to cover them.

 

[BlueHouseBrewhaus]

For 2 gal, sounds like you're right on target. Keep us posted.

 

[z-bob]

Do you have any bourbon or cheap Canadian whisky? That's what I'd use. But rum should be fine.

 

[DurtyChemist]

If buy the small bottles of vodka you find on airplanes and use vodka if you don't want a run vanilla porter. If you do then use rum.