Does temp matter when aging vanilla beans?

Discussion in 'Homebrewing' started by GetMeAnIPA, Dec 20, 2017.

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  1. GetMeAnIPA

    GetMeAnIPA Pooh-Bah (2,559) Mar 28, 2009 California
    Pooh-Bah

    That sounds fantastic!
     
    #21 GetMeAnIPA, Dec 21, 2017
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  2. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    For my bread pudding beer, I split and then scraped 6 vanilla beans, and added them to about 45 ml of Wild Turkey 81 Bourbon. I then let them sit for a couple of weeks and added to the beer during kegging.
     
    #22 OldBrewer, Dec 21, 2017
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  3. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    How did you add that to the beer? All the liquid/caviar minus the pods? At bottling or in a secondary?
     
    #23 EvenMoreJesus, Dec 21, 2017
  4. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    Yes, through a fine mesh, and all directly into the beer, when it was finished fermenting and resting, and just prior to siphoning into the keg. (We just poured it on top of the beer - it got mixed as we added it to the keg).
     
    #24 OldBrewer, Dec 21, 2017
    Last edited: Dec 21, 2017
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  5. Buck89

    Buck89 Grand Pooh-Bah (3,782) Feb 7, 2015 Tennessee
    Pooh-Bah Trader

    I added vanilla to a robust porter last year. Soaked 3 vanilla beans split open and scraped into 3oz of rum at room temp for about a month. Dumped in the liquid (through a mesh bag) at kegging. I was very happy with that amount. Going to do the same for an imperial stout soon.
     
    #25 Buck89, Dec 22, 2017
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