I’m thinking I will add the vanilla and chai into the secondary, but I have a few questions:
- 1.) To anyone that's brewed with chai and/or vanilla - how much do you recommend for a 5 gallon batch? I'd ideally like the vanilla to have a fairly prevalent flavor while the chai is a more subtle aroma.
2.) It seems forum users recommend soaking Vanilla Beans in vodka for a few minutes to minimize spoilage (even though it’s unlikely at this stage in the brewing process). That being said - anything I should do with the chai outside of sanitizing the mesh steep bag? I’m thinking it would be similar to the treatment of coffee?
Any and all help is appreciated! And as always - cheers :cheers: