Does anyone have any experience with adding vanilla extract to a porter at bottling? Any advice?
For what it’s worth, I’m presently fermenting the Dry Dock Urca Vanilla Porter and the recipe calls for adding vanilla bean to the fermenter a week before bottling.
a little goes a really long way. like start with a 1/2 teaspoon. dump it in your bottling bucket, mix and then taste. you probably won’t want to go over a teaspoon.
