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Date: 12 Aug 2006 10:14:44
From: Bingmanly
Subject: Vanilla Priming Sugar
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Using vanilla beans, I want to add vanilla flavor to an american cream
ale recipe I'm following.
I've heard of people slicing open vanilla beans, and adding them to
table sugar for a couple of days in order to make vanilla sugar for
coffee. Essentially, I want to do the same thing except use the
priming sugar that came with the ingredient pack..... allow the beans
to sit in the sugar for a couple days, then when it's time to bottle,
boil the priming sugar and beans together, remove the beans, then
bottle as normal.
Has anyone ever done something like this before?
I'm hesitant to add my beans to the boil, because the flavor might die
down after the fermentation. Also, I'm hesitant to use extract b/c
I've heard of too sharp of vanilla flavors being produced.
Any advice??
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Date: 12 Aug 2006 16:05:27
From: Bingmanly
Subject: Re: Vanilla Priming Sugar
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Here's what I'm trying to knock off. This will only be my 3rd batch of
beer I've attempted.....extreme novice. Here in Nashville, Bohannon
went out of business a few years ago.
http://www.mylifeisbeer.com/beer/bottles/bottledetail/728/
Rick Knight wrote:
> On Sat, 12 Aug 2006 10:14:44 -0700, Bingmanly wrote:
>
> > Using vanilla beans, I want to add vanilla flavor to an american cream
> > ale recipe I'm following.
> >
> > I've heard of people slicing open vanilla beans, and adding them to
> > table sugar for a couple of days in order to make vanilla sugar for
> > coffee. Essentially, I want to do the same thing except use the
> > priming sugar that came with the ingredient pack..... allow the beans
> > to sit in the sugar for a couple days, then when it's time to bottle,
> > boil the priming sugar and beans together, remove the beans, then
> > bottle as normal.
> >
> > Has anyone ever done something like this before?
> >
> > I'm hesitant to add my beans to the boil, because the flavor might die
> > down after the fermentation. Also, I'm hesitant to use extract b/c
> > I've heard of too sharp of vanilla flavors being produced.
> >
> > Any advice??
>
> Vanilla is very volatile. I think when you boil the vanilla sugar you'll
> lose the flavor. Usually in cooking with vanilla, you want to add it after
> the boil, except in baking when that's not really practical. Maybe adding
> some good vanilla extract during secondary would work. Vanilla extract has
> a high alcohol content so infection probably would not be an issue.
>
> It does sound interesting though, Vanilla Cream Ale.
>
> Rick Knight
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Date: 12 Aug 2006 20:50:54
From: Duke
Subject: Re: Vanilla Priming Sugar
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"Bingmanly" <brandonbingman@gmail.com > wrote in message
news:1155402884.595577.253010@p79g2000cwp.googlegroups.com...
> Using vanilla beans, I want to add vanilla flavor to an american cream
> ale recipe I'm following.
>
> I've heard of people slicing open vanilla beans, and adding them to
> table sugar for a couple of days in order to make vanilla sugar for
> coffee. Essentially, I want to do the same thing except use the
> priming sugar that came with the ingredient pack..... allow the beans
> to sit in the sugar for a couple days, then when it's time to bottle,
> boil the priming sugar and beans together, remove the beans, then
> bottle as normal.
>
> Has anyone ever done something like this before?
>
> I'm hesitant to add my beans to the boil, because the flavor might die
> down after the fermentation. Also, I'm hesitant to use extract b/c
> I've heard of too sharp of vanilla flavors being produced.
>
> Any advice??
>
Whenever I want to add vanilla beans to beer I just slice them up, microwave
them in a bit of water for a couple of minutes for give it a "best shot" at
sanitizing, and them dump the beans and water into the secondary for a month
or so.
Duke
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Date: 12 Aug 2006 11:02:54
From: Denny Conn
Subject: Re: Vanilla Priming Sugar
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Bingmanly wrote:
>
> Using vanilla beans, I want to add vanilla flavor to an american cream
> ale recipe I'm following.
>
> I've heard of people slicing open vanilla beans, and adding them to
> table sugar for a couple of days in order to make vanilla sugar for
> coffee. Essentially, I want to do the same thing except use the
> priming sugar that came with the ingredient pack..... allow the beans
> to sit in the sugar for a couple days, then when it's time to bottle,
> boil the priming sugar and beans together, remove the beans, then
> bottle as normal.
>
> Has anyone ever done something like this before?
>
> I'm hesitant to add my beans to the boil, because the flavor might die
> down after the fermentation. Also, I'm hesitant to use extract b/c
> I've heard of too sharp of vanilla flavors being produced.
>
> Any advice??
Just a guess, but I think you'll use so little sugar or priming that you
won't get much flavor. When I make my bourbon vanilla porter, I split
the beans lengthwise, scrape out the seeds and add seeds and beans to
the secondary for 10 days-2 weeks. works great.
------------ >Denny
--
Life begins at 60...1.060, that is.
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Date: 17 Aug 2006 02:59:16
From: Bill O'Meally
Subject: Re: Vanilla Priming Sugar
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Denny Conn wrote:
>
> Just a guess, but I think you'll use so little sugar or priming that
> you won't get much flavor. When I make my bourbon vanilla porter, I
> split the beans lengthwise, scrape out the seeds and add seeds and
> beans to the secondary for 10 days-2 weeks. works great.
I looked up the recipe for your bourbon vanilla porter and am intrigued.
Would you by chance have an extract version?
--
Bill
"Wise fool"
Gandalf, THE TWO TOWERS
-- The Wise will remove 'se' to reply; the Foolish will not--
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Date: 21 Aug 2006 10:04:26
From: Denny Conn
Subject: Re: Vanilla Priming Sugar
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Bill O'Meally wrote:
> I looked up the recipe for your bourbon vanilla porter and am intrigued.
> Would you by chance have an extract version?
Unfortunately, you can't really do an extract version, due to the
necessaity of the brown malt which needs to be mashed with a diastatic
malt. I think someone has come up with a partial mash version, though.
----------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 13 Aug 2006 05:54:36
From: Adam Preble
Subject: Re: Vanilla Priming Sugar
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> Any advice??
If it means anything to you, I hear about an inch of vanilla bean has
the similar flavor punch of a teaspoon of PURE vanilla extract in
cooking--as in the legal definition of pure that you bet they'll have on
the packaging.
In practical terms, I'm unsure. I was trying to make a pumpkin beer and
was approximating the flavor of my pumpkin pie filling. I made the
recipe and then tried to test the ratio of pie/gallon. It didn't really
work out. The spice flavor made it kind of cola-like, and a loose bit
of vanilla bean here and there would catch in your lips as you sipped
it; that was horrible.
I put three vanilla beans in the secondary of a melomel I added. That
didn't dominate but it was in the taste. It reminded me of the white
stirrers that come in those packets of flavored tart powder I'd have as
a kid--you know you could eat the stirring thing right? I made note
that I only use that many because I was planning on a short secondary of
about a month.
I don't have notes on the size of the beans. I assume that they were
large, and since I didn't boil them, I don't think I got all the goodies
out. I don't have notes on how I used the beans. I assume I cut them
open and tossed them in without scraping, since that's what I was doing
back then. Now I'd scrape them; and probably need less vanilla in the
process.
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Date: 16 Aug 2006 21:23:24
From: Droopy
Subject: Re: Vanilla Priming Sugar
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Adam Preble wrote:
> It reminded me of the white
> stirrers that come in those packets of flavored tart powder I'd have as
> a kid--you know you could eat the stirring thing right?
I have hared other people describe the Lik-m-aid sticks as tasting of
vanilla....I always thought they tasted just like the compressed
dextrose though.
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Date: 17 Aug 2006 23:48:52
From: David M. Taylor
Subject: Re: Vanilla Priming Sugar
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"Droopy" <Droopy68516@yahoo.com > wrote in message
news:1155788604.006395.88920@i3g2000cwc.googlegroups.com...
>
> Adam Preble wrote:
>> It reminded me of the white
>> stirrers that come in those packets of flavored tart powder I'd have as
>> a kid--you know you could eat the stirring thing right?
>
> I have hared other people describe the Lik-m-aid sticks as tasting of
> vanilla....I always thought they tasted just like the compressed
> dextrose though.
Now that you mention it... yes, those do taste like vanilla... or, they did
19 years ago, the last time I had one. My God, has it been that long?
Seems like yesterday....
--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish
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