« on: July 09, 2012, 11:38:18 AM »
The article, I believe, is in the December, 2011's issue of BYO.
Being a fan of Creme Brulee, I tried a bottle of Southern Tier's and decided to try my own version. After some research (discovering I had lost my December issue). I found two basic approaches: using the caramelized sugar or using some crystal malts for the caramel flavor. I decided to use the caramelized sugar to see what happens to the taste. Wish I could say how it tastes but it is still in the carboy. It did require a blow-off.
As for the vanilla, I decided to go with the extract at bottling time in order to determine the vanilla flavor and also to keep it as long as possible. My experience with vanilla is that it can fade over the course of time.