little_wings
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- Mar 15, 2021
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Hi all, just mulling over my plans for a choco vanilla stout I am brewing today and was wondering if anyone has used the vanilla pods from malt miller before?
I have a mason jar of voddy and 200g roasted cacao nibs which have been soaking for a week. I was planning to chop up the vanilla pods today and add with it.
I'll add the lot once the beer is fermented and cold crashed. So we are talking 2.5 weeks total for the nibs and 1.5 weeks for the vanilla soaking in the voddy. Then a further week in the FV before I move to the serving keg. Does that sound ok?
Quantity wise I am not sure either. Would all 3 be too much?
The beer will be in the 7-8% range with a fair amount of crystal malt in. 25ltr batch.
Any thoughts welcome! Cheers.
I have a mason jar of voddy and 200g roasted cacao nibs which have been soaking for a week. I was planning to chop up the vanilla pods today and add with it.
I'll add the lot once the beer is fermented and cold crashed. So we are talking 2.5 weeks total for the nibs and 1.5 weeks for the vanilla soaking in the voddy. Then a further week in the FV before I move to the serving keg. Does that sound ok?
Quantity wise I am not sure either. Would all 3 be too much?
The beer will be in the 7-8% range with a fair amount of crystal malt in. 25ltr batch.
Any thoughts welcome! Cheers.
