Home of the BrewNosers

I'm planning an american stout for later in the summer...with intentions of letting it age on vanilla beans for an month or more before tapping the keg. Any advice for best practices when dealing with vanilla beans?

Sanitize in vodka if adding the split/scraped bean to the fermenter....or keg in ur case

I like to add extract to the keg at packaging. ..

for people using vanilla extract instead of beans, how many would I use as a general "starting point" per 5 gallons? Thinking of making a vanilla coffee blonde thing.