Anyone try using Vanilla Powder at all? A supplier of mine has some and I would love to try it out, but not really sure how to use it.
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Originally posted by yogibrewcatI used 3bbls of smoked porter and around 100 vanilla beans (cut opened, scrapped, then cut up into pieces tossed into a grundy) it came out wonderful!
I know we use 3 beans in a half barrel and can usually refill the keg one more time with decent vanilla character.
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An interesting side note, as some suspected the flavor is much different when vanilla is added with some fermentation still petering along. When added before fully attenuated, a beer takes on a smooth and creamy, almost milk chocolate profile. When added directly to the bright tanks the beer takes on a traditional vanilla flavor, like tasting plain extract. The difference is immense.fungus rules the earth
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Originally posted by ECBWhich flavor do you prefer, and/or which one do your customers prefer?fungus rules the earth
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Forgot about this thread, let me add to my previous suggested amount of beans was based on a brown porter of about 12.5 Plato OG...pretty tame (shout out to G-dog for the vanilla bean work!) Makes me want to make another vanilla bean beer, they are so tasty when done well. Outside of the obvious porters and stouts, has anyone had success with using vanilla in other styles without making them one dimensional?
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Haven't brewed one, but I tasted an exceptional vanilla cream ale at Prairie Rock Brewing in Chicagoland. It was *phenominal*, tasted just like vaniall cream soda with an added mild hop twist in it!
/hell yes, I'd drink it all day long too!"By man's sweat and God's love, beer came into the world" -- St. Arnold of Metz
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Originally posted by rage323machine View Post3 Vanilla beans scraped and diced per BBL seem perfect for us. 1 weeks and it does wonders to the beer. Be conservative as the vanilla beans pack a punch.
Tommy Ortega
Head Brewer
Ravenna Brewing Co
Seattle
Looking to keg this monday, so about 16 days fermenting, wondering if there is a better way to get more vanilla in this "Vanilla Bean" Stout (because right now it's just chocolately and good, but I promised the fine folks a Vanilla Bean Stout)
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You could try making a tincture in vodka, put maybe 12 beans cut down the middle into a 750ml bottle and wait a few months. We make our own vanilla at home that way, 1 bean per bottle and a couple moths later you have vanilla. This would be super concentrated, you could then titrate and scale up without making a vanilla bomb, then add the day before you package
Sent from my iPhone using Tapatalk
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