Secondary Fermentation?

[Chip99]

So I'm brewing a Vanilla-Bourbon-Porter. Currently fermenting. Directions call for the use of real vanilla beans/paste in a "secondary fermenter" then rack from primary vessel (at completion of fermentation) and allow batch to sit in secondary fermenter for an additional 10-14 days. I have never done "secondary" fermentation. Do I simply rack the brew over the vanilla and then attach my air lock again and let it sit? Do I need to add more yeast (the directions don't say)? Won't I be in danger of contaminating the whole batch? And shouldn't I boil the vanilla to keep from contaminating the batch? (Which the directions, and other books I've read, say not to do with vanilla because it is very sensitive to both heat and the fermentation process). I'm using a vanilla bean paste that is in alcohol solution so it should be okay from the perspective of adding some contaminant to the batch. Why couldn't I simply drop that into my primary fermenter, put back on the airlock, and let it sit for another ten days? I would think this would reduce any chance of contaminating the batch? Thanks in advance... Chip

 

[Megary]

My opinion --->
You certainly could simply add the vanilla to your fermenter, and that's probably what I would do...if I were bottling the batch. If I were kegging, I'd strongly consider just adding the vanilla straight into the keg at packaging.

Transferring to "secondary" used to be a thing back in the day. Not so much anymore. If your cleaning and sanitizing practices are up to snuff, the fear isn't necessarily contamination so much as it is the risk of beer oxidation during transfer. Now, if you were adding fruit, which might actually kickstart a second fermentation (vanilla won't), then a transfer to another fermenter is not a bad idea...though still not necessary.

 

[Chip99]

My opinion --->
You certainly could simply add the vanilla to your fermenter, and that's probably what I would do...if I were bottling the batch. If I were kegging, I'd strongly consider just adding the vanilla straight into the keg at packaging.

Transferring to "secondary" used to be a thing back in the day. Not so much anymore. If your cleaning and sanitizing practices are up to snuff, the fear isn't necessarily contamination so much as it is the risk of beer oxidation during transfer. Now, if you were adding fruit, which might actually kickstart a second fermentation (vanilla won't), then a transfer to another fermenter is not a bad idea...though still not necessary.

Thanks for the feedback. I am going to be bottling this batch (I do both keg and bottle but my keg space is limited to one at a time and I do like the convenience of bottles for transport and sharing). I will probably do as you suggest. Just put straight into my fermenter once the fermentation cycle is complete or nearly complete. Thanks again... Chip

 

[Bigbre04]

I use a fair amount of vanilla(always natural extract, not fake). Vanilla is a tricky beast. i always start with a small amount and give it time, think 24 hrs to mix in. that being said, i generally prefer the extract due to its ease of use, cleanliness, availability, etc.

I would likely make a tincture if you wanted to use actual beans. i would not ferment them. adding vanilla post fermentation is also a big advantage because it avoids the yeast having their way with the beans.

 

[Minbari]

My opinion --->
You certainly could simply add the vanilla to your fermenter, and that's probably what I would do...if I were bottling the batch. If I were kegging, I'd strongly consider just adding the vanilla straight into the keg at packaging.

Transferring to "secondary" used to be a thing back in the day. Not so much anymore. If your cleaning and sanitizing practices are up to snuff, the fear isn't necessarily contamination so much as it is the risk of beer oxidation during transfer. Now, if you were adding fruit, which might actually kickstart a second fermentation (vanilla won't), then a transfer to another fermenter is not a bad idea...though still not necessary.

X2. Just add the flavors or dry hops to the primary and then let it sit more.

Transferring is asking for more chances at O2 exposure and infection

 

[Chip99]

I use a fair amount of vanilla(always natural extract, not fake). Vanilla is a tricky beast. i always start with a small amount and give it time, think 24 hrs to mix in. that being said, i generally prefer the extract due to its ease of use, cleanliness, availability, etc.

I would likely make a tincture if you wanted to use actual beans. i would not ferment them. adding vanilla post fermentation is also a big advantage because it avoids the yeast having their way with the beans.

Thanks. The product I'm using is paste and seeds in an alcohol base. Although my recipe calls for using the beans. See attached...