LLBeanJ
Well-Known Member
Unless I'm missing something, it should be just like any other transfer, I.e., fairly low chance as long as you were careful.
You don't want to discard the insides of the bean pods. Those are the actual vanilla beans. Slice and scrape out the beans (or "pulp" for lack of a better term) and put the contents into the bourbon. Chop up the outer pods into approx. 1" long pieces and toss those into the bourbon as well. After a week or two of soaking, remove the outer pod pieces and discard them. The inner "pulp" and bourbon then go in your brew.
I know you do get some flavor from the outer pod, but most of it comes from the beans themselves. I doubt you'll pick up much flavor in the end. You may want to try to get your hands on a few more beans and add them to the others.
Or... you could just toss a little vanilla extract into your bottling bucket when the time comes.
Vanilla extract would be fine added to the keg. Just add maybe one tablespoon at a time and taste, then decide if you need more. Better to sneak up on it so you don't overdo it. I wouldn't think it would take more than an ounce or two.
ParkesburgBrewer said:I'm assuming the expected ABV does not account for the additional alcohol contributed from the Bourbon. It may not be enough to make a difference in a 5 gal batch.
Just curious if you could use an irish ale yeast for this? I have a irish red that is ready to bottle and could drop this right on top of the yeast cake?
Decided to go with black malty profile. Entered in all my numbers. Mash ph came in at 5.0 according to bru n water. Did anyone else get a real low mash ph with this much crystal and roast malts? I don't have any pickling lime to raise the ph. Was thinking of adding the roasted grains at the end of the mash to keep the ph in range. Anyone have thoughts on this.
I just checked and after ten days I have went from 1.072 to 1.020. Is that where everyone is wound up?
Also the color seems more caramel like than I would have expected...seems to have a very slight soury taste?
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It's not necessary. But I usually do it to clear up a brew such as an ipa. I leave brews in primary for at the minimum 7 days. But again taking gravity reading will help to know when bottle/transfer to secondary.Beeru said:I've just been reading on these forums that some say racking the beer is completely unnecessary. I don't want to rehash that debate, but would this beer be a candidate for that technique?
Look up in the forums about stuck fermentation and re-pitching yeast. It's more then just pitching is a packet of yeast. Guessing you didn't plug your numbers into a program? Just for an idea of what your target OG and FG were aimed for? That might be something to shoot for next time?Beeru said:yeah, I did a second reading, and it's around 1.020. That doesn't really tell me if it's still active though, does it? It just confirms that it had been active while in the primary. Can I pitch more yeast? Will that have adverse effects? Edit: Just found some great info on this site, re: when to rack. I think I was just lacked patience. Just too eager.
Yeah, I guess I was thinking more about the comment about how his grav looked yeastyjhenderson27 said:Honestly 1.020 isn't bad, I went back through my notes and mine finished at 1.019 and was delicious. Let it age for a bit, it really helps mellow it all out.
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