How do you add vanilla bean to your beer?

I would not. Make a tincture or use the whole bean...people do all kinds of things
Also...vodka is more neutral if making a tincture for multiple beers.

 

Aa above. Tincture it for maximum extraction and minimum infect-ability. I have some sitting with a host of other things in tequila currently awaiting dispersal.
I also have added it as a steep / whirlpool before cold side.
Exposing the bean is what is critical.
Also.
A little goes a long way.

 

I love using a vanilla tincture in my stouts. The spirit used is completely up to your personal tastes, but I would advise on never disposing of the vanilla beans internals. Thats the most flavorful part, most chefs use the internals and discard the leather like skin when cooking with vanilla.

 

Is there a good link on making said tincture? I was planning to add some vanilla to a brew I will make in a few weeks (taking out some orange peel...), also what is the best way to add some in? And amount to add?

 

On brew day 1 cut and split 2 or 3 beans, depending on freshness and soak them in 1/2 cup of Makers Mark. Once the beer is fermented and kegged I add the bourbon directly into the keg.

 

I use fresh or in tincture. both work, both use the internals.I use vodka for tincture or grain alcohol. other spirits work.

 

You can also use an extract same process but u just soak the beans for 1-2 months. This you'll need a lot less in the brew but will get more yield. Im currently working on a cocoa nib and also tongan vanilla bean extracts for a milk stout.

 

Call me crazy but I love Mexican vanilla extract way better than other extracts or real beans or tinctures. Get the red, white, and green stuff from your local market and call it good.

 

Why the hell would people discard the most fragrant and highly sought-after part of the bean? This makes *no sense* whatsoever - unless they aren't *discarding it* but, rather, using it for some other culinary application.

FWIW, I think the whole 'make a tincture' so you reduce the risk of infection thing is completely overblown. If you're adding the beans to finished beer (read: post-primary), the risk of picking up a spoilage bug from vanilla beans is really, really small - especially if you're using them in a high abv beer like an imperial stout.

Split the beans, scrape them, definitely USE the stuff you scrape out (they call the stuff 'vanilla caviar' for a reason) whether by adding to your beer (I always have, along with the pods) or by flavoring ice cream is up to you. But to discard it? Such a waste!

Save the bourbon for drinking and/or for soaking some oak in!

 

I actually get a hint of the bourbon in my beer(usually a porter), a very subtle but enjoyable hint.

 

I brewed an imperial pumpkin ale last fall, and used a tincture of chopped vanilla beans soaking in some rum for a month. Added the rum to the bottling bucket, and ended up adding a piece of chopped vanilla bean to about 12 of the bottles. Those turned out the best! especially after giving it a few months in the bottle to really soak in those rum/vanilla flavors.