I will be adding vanilla (bean tincture) to my next beer.
I have read/seen how to create a tincture from vanilla beans.
Some recipes say just split the bean and cut it into chunks and put in the [vodka] liquid and let it soak for a couple of days or weeks.
Other recipes say to split the bean, scrap the insides, cut it into chunks and put all of it into vodka to soak for a couple of days or weeks.
After the appropriate time frame, you decide [too long a time and it turns into an extract], pour the tincture through a screening material [cheese cloth, etc.] to remove the particles and store the tincture in a tightly sealed mason jar.
OK. I've got that part, in my lil noggin'.
( How to make a Tincture, Cocoa Nib, Vanilla. - YouTube )
I have a question for you brewers:
"How much [volume] tincture liquid (ounces) do I add to my primary fermenter?"
(In this instance I am making a 2.5 gallon brew.) Is there a rule of thumb; ie. X ounce(s) per gallon?
Some will say to just add the vanilla bean (and parts) into the fermenter, but, I have an issue with this.
Once the vanilla has been in the beer long enough [tested to taste], the vanilla bean should be removed from the beer.
I am really not sure how to do that.
Do I put the bean and parts in a bag/sack so I can fish it out and remove it?
Or, do I transfer the beer into a secondary fermenter and/or package it (keg, bottle, etc.)?
I have read/seen how to create a tincture from vanilla beans.
Some recipes say just split the bean and cut it into chunks and put in the [vodka] liquid and let it soak for a couple of days or weeks.
Other recipes say to split the bean, scrap the insides, cut it into chunks and put all of it into vodka to soak for a couple of days or weeks.
After the appropriate time frame, you decide [too long a time and it turns into an extract], pour the tincture through a screening material [cheese cloth, etc.] to remove the particles and store the tincture in a tightly sealed mason jar.
OK. I've got that part, in my lil noggin'.
( How to make a Tincture, Cocoa Nib, Vanilla. - YouTube )
I have a question for you brewers:
"How much [volume] tincture liquid (ounces) do I add to my primary fermenter?"
(In this instance I am making a 2.5 gallon brew.) Is there a rule of thumb; ie. X ounce(s) per gallon?
Some will say to just add the vanilla bean (and parts) into the fermenter, but, I have an issue with this.
Once the vanilla has been in the beer long enough [tested to taste], the vanilla bean should be removed from the beer.
I am really not sure how to do that.
Do I put the bean and parts in a bag/sack so I can fish it out and remove it?
Or, do I transfer the beer into a secondary fermenter and/or package it (keg, bottle, etc.)?