Robin
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

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Clibit
Robin wrote:
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. 
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Robin
I guess it's similar to a dry hopping process so that he beer slowly takes on the vanilla flavour.
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HisDudeness
Yeah as Clibit says keep it simple and just add it at bottling stage, you could chuck the pods into the FV once they have soaked for a day or 2 that way you get flavour infused into the bourbon and maybe a bit extra into the beer afterwards
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Robin
Ok that makes sense.Thanks.
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Pesho77
I would ferment rack to a secondary then add the bourbon and pods for 2 weeks then crash cool add finings rack and then bottle.

 Pesh
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Robin
Pesho77 wrote:
I would ferment rack to a secondary then add the bourbon and pods for 2 weeks then crash cool add finings rack and then bottle.

 Pesh


Pesh, have you ever had any issues with picking up infections or oxidation in the beer when transferring to secondary ? I'm using plastic fermenting vessels.
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Pesho77
None whatsoever in 15 years of home brewing,i use plastic buckets too. I bottle every thing so I'm guessing the yeast uses any oxygen, not that there would be that much anyway, splashing beer at this point wouldn't add much oxygen, and to keep out infections you just need to keep every thing clean.

 Pesh
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