lorne17
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Hello there,
I'm brewing a Cream Stout today and I want to add Vanilla flavoring (also thinking of adding coffee, but I'll save that for another question) after fermentation.
I have a couple questions:
1. Which Vanilla Extract should I use?
2. How much should I use and when to add it? I was thinking of adding 2-3 Tablespoons into the 5 Gallon batch after the fermentation has slowed down (I don't have a secondary, unless I use my bottling bucket for primary and transfer over to my 5 gallon carboy for secondary. I typically use my 5 gallon carboy for primary cuz I don't have a 6 gallon at the moment). Would there be an issue adding it straight to primary after the major fermentation has almost stopped? I was thinking roughly adding it after 14 days and site 7 more days before bottling.
3. How should I add it? Just put it in boiled water (1-2 cups) and then cool it to beer temperature and then add it in?
Just want to make sure everything is squared away so I don't ruin this 5 gallon batch!
Thanks,
Lorne
I'm brewing a Cream Stout today and I want to add Vanilla flavoring (also thinking of adding coffee, but I'll save that for another question) after fermentation.
I have a couple questions:
1. Which Vanilla Extract should I use?
a.Adams Best Vanilla Extract Extract (I think it's part pure part imitation: http://www.adamsextract.com/product.asp?productID=7299)
b.Madagascar Bourbon Pure Vanilla Bean Paste (http://www.nielsenmassey.com/culinary/products-madagascar-bourbon-pure-vanilla-bean-paste.php)
c.McCormick's Pure Vanilla Bean Extract (the cheap stuff(http://www.mccormick.com/Spices-and-Flavors/Extracts-and-Food-Colors/Extracts/Pure-Vanilla-Extract)
d.Another one entirely
b.Madagascar Bourbon Pure Vanilla Bean Paste (http://www.nielsenmassey.com/culinary/products-madagascar-bourbon-pure-vanilla-bean-paste.php)
c.McCormick's Pure Vanilla Bean Extract (the cheap stuff(http://www.mccormick.com/Spices-and-Flavors/Extracts-and-Food-Colors/Extracts/Pure-Vanilla-Extract)
d.Another one entirely
2. How much should I use and when to add it? I was thinking of adding 2-3 Tablespoons into the 5 Gallon batch after the fermentation has slowed down (I don't have a secondary, unless I use my bottling bucket for primary and transfer over to my 5 gallon carboy for secondary. I typically use my 5 gallon carboy for primary cuz I don't have a 6 gallon at the moment). Would there be an issue adding it straight to primary after the major fermentation has almost stopped? I was thinking roughly adding it after 14 days and site 7 more days before bottling.
3. How should I add it? Just put it in boiled water (1-2 cups) and then cool it to beer temperature and then add it in?
Just want to make sure everything is squared away so I don't ruin this 5 gallon batch!
Thanks,
Lorne