Maybe this is the more appropriate place to ask this question. I recently had the BCBS Vanilla Rye. Wonderful beer!! Great vanilla..blah blah blah. So I though about how i could add vanilla to other finished product stouts. I am using real vanilla extract and adding it in but the vanilla flavor never comes through. Am I missing something? Should I boil the extract first to burn off some of the alcohol? Any guidance or suggestions would be appreciated.
I am open to that. I have actually had a couple of suggestions along those lines. Beans are expensive which is why i thought of extracts. How much of a bean, half? Age it for a couple of days/weeks? Stouts by nature are not carbonated much.
I think 2-3 whole beans is common for 5 gallon batches. you could use a small fragment. Maybe a bean per 12 pack would get your similar results. Only one way to find out. http://www.beeradvocate.com/community/threads/use-of-vanilla-beans.61971/
Jlordi12,you were one of the ones I was speaking about. I also have been looking on other sites. I wonder what would happen if you boiled out the alcohol in the extract..... Indeed, there is only one way to find out.... Hmmm.. Another thought, those shots they use for coffee flavoring.... Hmmmm
