Hoppy81 Posted August 29, 2018 Share Posted August 29, 2018 Yeah i'm only just reading about that now Fergy but i already purchased 2 beans so i may as well use them now. I'll put this brew down in the next couple of weeks, i'll try 1 or 2 after a few weeks and let the rest age, i'll let you know how it turns out. Cheers, Hoppy Link to comment Share on other sites More sharing options...
Beerlust Posted August 30, 2018 Share Posted August 30, 2018 22 hours ago, Hairy said: Some people just throw them in but most soak them in vodka or bourbon. I soaked mine in Scotch Whisky because it was what I had on hand. I used two beans in my stout but I should have used three. In a big flavoursome stout it can easily get overshadowed. I didn't want an 'in your face' vanilla experience but it was probably a little too subtle. It also faded fairly quickly in the keg. I will be trying a bottled version on Friday night so it will be interesting to see how it held up. Did you split the beans prior to soaking them in the whisky? How long did you soak the bean(s) in the whisky Hairy? & did you pour the whisky liquid you'd soaked the bean(s) in, also into the beer? Cheers, Lusty. Link to comment Share on other sites More sharing options...
Hairy Posted August 30, 2018 Author Share Posted August 30, 2018 1 hour ago, Beerlust said: Did you split the beans prior to soaking them in the whisky? How long did you soak the bean(s) in the whisky Hairy? & did you pour the whisky liquid you'd soaked the bean(s) in, also into the beer? Cheers, Lusty. Yep, I split the beans. I soaked them for around two days and poured the liquid in also. The vanilla was noticeable at first but faded quickly in the keg. Link to comment Share on other sites More sharing options...
Beer Baron Posted August 30, 2018 Share Posted August 30, 2018 I used 2 split beans soaked in vodka for 7 days in my choc vanilla stout. I couldn’t taste any vanilla but I think my palate sucks. Beer Baron Link to comment Share on other sites More sharing options...
porschemad911 Posted August 30, 2018 Share Posted August 30, 2018 Well if you do fail to get vanilla flavour out of the process all is not lost, depending on what whisky you used. A dash of whisky in your beer can be really nice.... A touch of Laphroaig in a big hoppy IPA for example is really nice. So if it's something suited to the style of beer it can be good. Cheers, John Link to comment Share on other sites More sharing options...
Beerlust Posted August 30, 2018 Share Posted August 30, 2018 9 hours ago, Hairy said: Yep, I split the beans. I soaked them for around two days and poured the liquid in also. The vanilla was noticeable at first but faded quickly in the keg. I'm not a fan of this soaking in scotch/bourbon/rum deal. If you're adding them like a dry hop, then you're adding them into an alcoholic environment just as you are to the scotch/bourbon/rum scenario. The beer is already safe, there is no need to make it "safer". I'm not entirely sure of the affects of high ABV% liqueur on something aromatic like vanilla in such a short period of exposure time & what influence that has over dispersal into a lower alcohol & malted beer environment if in fact it has any. Just for the fact numerous people are unhappy with the outcome of using this process tells me maybe there is something negative to it. Chad was spot on with his advice to commando the vanilla beans & oak chips for that matter (IMHO). The beers I've made following his approach with ingredients like this have had terrific influence & enduring flavours attributed to these ingredients. I miss his input & candour on the forum. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Dozer71 Posted August 30, 2018 Share Posted August 30, 2018 It's my understanding (that doesn't make it correct though) that soaking the beans in vodka or similar high alcohol solution helps extract more flavour and not necessarily for sterilisation. Link to comment Share on other sites More sharing options...
porschemad911 Posted August 31, 2018 Share Posted August 31, 2018 8 hours ago, Dozer71 said: It's my understanding (that doesn't make it correct though) that soaking the beans in vodka or similar high alcohol solution helps extract more flavour and not necessarily for sterilisation. Yep, alcohol is a solvent. Link to comment Share on other sites More sharing options...
Hairy Posted August 31, 2018 Author Share Posted August 31, 2018 7 minutes ago, porschemad911 said: Yep, alcohol is a solvent. Yes, it solves all your problems. Link to comment Share on other sites More sharing options...
Norris! Posted August 31, 2018 Share Posted August 31, 2018 I just listened to a podcast that was talking about biotranformation and the subject of vanilla came up. They said that one part of the process takes some chemicals from, like Christina said, lightly toasted wood and the yeast changes a chemical in to a nice vanilla. I believe it is around the 38 to 40 minute mark. They also went on to explain how the biotranformation grabs different flavours from the hops Norris Link to comment Share on other sites More sharing options...
Hairy Posted August 31, 2018 Author Share Posted August 31, 2018 I tried the bottled version of my beer tonight and the vanilla is pretty much gone. Still a really nice beer though so not all is lost. Link to comment Share on other sites More sharing options...
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