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	<title>Comments on: Java Vanilla Porter</title>
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		<title><![CDATA[By: Luke Hagenbach]]></title>
		<link>http://www.beanilla.com/blog/java-vanilla-porter/comment-page-1#comment-352</link>
		<dc:creator><![CDATA[Luke Hagenbach]]></dc:creator>
		<pubDate>Fri, 02 Nov 2012 20:04:37 +0000</pubDate>
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		<description><![CDATA[Thanks for posting this. I actually have a middle gravity (1.053) oatmeal stout in secondary right now that I plan to add coffee and vanilla to (and maybe maple wood), and I need to source some vanilla beans for this effort.  I wanted to ask why you chose the Madagascar vanilla bean over other options. Was there a particular flavor profile you were looking for? I'd like to order some vanilla beans, but I'm not sure which ones to get.

I notice that you soaked the vanilla bean in vodka for 24 hours, but did not use the vodka in the beer (or at least I'm assuming that because you had 8 oz of vodka!). Wouldn't the vodka extract out a lot of the precious vanilla flavor from the bean? I've seen other homebrewers discuss soaking in a small (1 oz) amount of vodka to sterilize the bean (and I assume as a solvent for the flavor oils), but they generally recommend pitching the vodka into the beer with the beans. 

Do you recommend scraping out the seeds from the beans and discarding them, or do you leave them in tact? I'm not familiar with vanilla beans and what the best method is for getting the right flavor from them.

Lastly, do you notice that the oil from the beans (and maybe the coffee as well) affects head retention and lacing? I'd assume so.  Thanks in advance for answering my questions.]]></description>
		<content:encoded><![CDATA[Thanks for posting this. I actually have a middle gravity (1.053) oatmeal stout in secondary right now that I plan to add coffee and vanilla to (and maybe maple wood), and I need to source some vanilla beans for this effort.  I wanted to ask why you chose the Madagascar vanilla bean over other options. Was there a particular flavor profile you were looking for? I'd like to order some vanilla beans, but I'm not sure which ones to get.

I notice that you soaked the vanilla bean in vodka for 24 hours, but did not use the vodka in the beer (or at least I'm assuming that because you had 8 oz of vodka!). Wouldn't the vodka extract out a lot of the precious vanilla flavor from the bean? I've seen other homebrewers discuss soaking in a small (1 oz) amount of vodka to sterilize the bean (and I assume as a solvent for the flavor oils), but they generally recommend pitching the vodka into the beer with the beans. 

Do you recommend scraping out the seeds from the beans and discarding them, or do you leave them in tact? I'm not familiar with vanilla beans and what the best method is for getting the right flavor from them.

Lastly, do you notice that the oil from the beans (and maybe the coffee as well) affects head retention and lacing? I'd assume so.  Thanks in advance for answering my questions.]]></content:encoded>
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