MikeyPX120
Member
Just a quick question, i'm doing a stout and want to age it with some vanilla bean, I am going to do 5 gallons but i just need to know how much of the actual bean i should throw in the fermented stout for aging. (Yes, i am aware it is subjective and yes different amounts for different lengths of time will give me different levels of flavor) That said i am just looking for a starting off point so I don't put to little or to much. I want it to be there but not over powering.