Guys, could I have some advice please. I want to do a London Porter next flavoured with bourbon and vanilla.i am planning on soaking the vanilla pods in a bit of bourbon for a couple of weeks while my beer is fermenting. Is this the right order to do things please. I want to add the bourbon and vanilla to a secondary fermentation. Do I crash cool after the primary. Transfer to the secondary leaving the trub behind and then add the vanilla and bourbon then bring it back up to 19 degrees again for the secondary fermentation. Then after a couple of weeks in the secondary do I need to crash cool again before bottling ? Thanks
This is not my area of expertise! But I don't believe there is an accepted, correct way to to it. My feeling is that you could simply add the bourbon, having soaked the vanilla pod in it for two weeks, to the bottling bucket just before you bottle the beer. I can't see what you would gain by adding it to the fermenter earlier.