Author Topic: Vanilla flavors  (Read 1778 times)

Offline denny

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Re: Vanilla flavors
« Reply #15 on: April 26, 2012, 01:42:20 PM »
Admittedly I haven't tried every extract out there, but I've tried some good ones.  I have yet to find one as good as the Hawaiian vanilla beans I use.  Even the extract from the same company isn't as good as the beans.  They have much better aroma and a more rounded flavor.
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Offline andrew000141

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Vanilla flavors
« Reply #16 on: April 26, 2012, 06:46:44 PM »
One of you guys said the extract would save me money, how much do the beans cost ive never bought any
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Offline andrew000141

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Vanilla flavors
« Reply #17 on: April 26, 2012, 07:00:13 PM »
Sorry for the double post but I intended to use oats to get a bigger mouth feel how does that compare to adding lactose
Fermenting:
Cherry melomel

In Kegs:
Saison
Irish Red
Thanksgiving Cider
Rye Pale Ale
IIPA
Ayinger Maibock clone
Moose drool clone

Bottles:
Mead

Keep your nose out of trouble and no trouble will come to you

Offline morticaixavier

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Re: Vanilla flavors
« Reply #18 on: April 26, 2012, 09:28:00 PM »
One of you guys said the extract would save me money, how much do the beans cost ive never bought any

it really depends, but they can be a couple bucks each.
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Offline tschmidlin

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Re: Vanilla flavors
« Reply #19 on: April 26, 2012, 11:58:51 PM »
I'm with Denny, every extract I've tried of any flavor tastes weird in beer if you use it in any large proportion.  If you are using very small amounts such that you can barely notice the intended flavor, then the unintended flavors can't be detected.  I recently used a very small amount of vanilla extract as an enhancer in a pumpkin beer and it worked out well.  By very small I mean less than 0.5 ml.
Tom Schmidlin

Offline majorvices

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Re: Vanilla flavors
« Reply #20 on: April 27, 2012, 03:30:28 AM »
Sorry for the double post but I intended to use oats to get a bigger mouth feel how does that compare to adding lactose

Oats and lactose are two vastly different ingredients. Lactose will give the beer a genuine sweetness by adding unfermentable sugars. Oats will be a good bit more subtle than that. They may give the beer a bigger "thickness" on the mouth feel or a silky mouthfeel some describe it.
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