Q: What kind of yeast do I need if I am boiling this on a stove and bottling it with priming sugar?
A: Any of the given yeasts from the drop down menu will work for this batch but I personally am partial to the White Labs WLP005 for this recipe
Q: Does the kit come with a bag for steeping the specialty grains?
A: yes, a single use muslin steeping bag will come along with the grains to use when making the kit
Q: I was wondering what yeast you guys would use for this porter. I'm relatively new to brewing so any help would be great.
A: s-04 would be a great option from the selected yeasts on the page as they dont require special temp control prior to brewing. Otherwise any for the selected options would produce a solid finished batch!
Q: Would this kit do well as a bourbon barrel porter? I have a used bourbon barrel I would like to use this recipe in.
A: This batch would be a great one to try out in an oak or Bourbon barrel!
Q: Do the 2 vanilla beans need to be split and/or sanitized prior to adding to secondary? And If so, what method do you recommend? Spraying with starsan? Soaking in vodka for a few days, then adding both beans and vodka to secondary?
A: The beans would do best if split longways down the center to open up the pod. The beans can be soaked in vodka for a short time period tomake a tincture or extract prior to adding to the secondary. This is not required but can aid in sanitizing the beans and extracting more of the flavor profile
Q: We made this beer a week ago in a glass carboy. It is ok to add vanilla to that now and just skip transferring to secondary fermenter? What are the advantages in doing so and what temperature should it be keep at after initial fermentation? Thank you Renee
A: You can add in the vanilla to the primary if you prefer not to secondary. The yeast does absorb some of the flavor compounds so the secondary process typically allows for more of the flavor to remain in the batch but either method can be used without issue. temp range would be perfect within the mid 60's to low 70's
Q: Hello, I just ordered the vanilla porter kit. Does the recipe need yeast fuel, and irish moss? Does the recipe come with instructions?
A: Yeast fuel and Irish Moss are optional add-ons to the kits and not required, but can be used to help with aiding a strong fermentaion and clarifying. Instructions and an ingredients list will be shipped out with the kit
Q: How long until this beer can be legged or bottled?
A: Ideally this recipe should be in fermentation for 3 weeks, then kegged or bottled
Q: I like it when you guys used to post the instructions with the kits. It helps me make decisions. Can they be posted?
A: We are actually moving away from having them available on the site. Sorry for the inconvenience.
Q: How long will these extract keep and still make a very nice beer?
A: We don't recommend storing the kits longer than a month/month and a half. LME has a tendency to lose freshness if stored for too long. Thanks for the question!
Q: Is this kit designed for a 3 gallon boil and top off to 5? Or a is a full boil recommended?
A: Our extracts are all written at 3 gallons, with intent to top off. However, if you have a big enough pot, and a wort chiller, feel free to do a full boil. Full boil is always better if possible.
Q: Is the LME in this recipe a Dark or Porter Extract?
A: This kit uses a Pale extract base and the dark color and roastiness comes from the specialty grains that are steeped before boil.
Q: Does your hops go into a bag instead of directly into the mash? If so, how many bags needed for 1 batch? What is expected final alcohol %? Which yeast is best for winter brewing? I've never used a liquid yeast. If liquid, what is the ice pack used for?
A: This is an extract recipe, so there is no mash. We have our recipes linked to each of the descriptions on the website. Hop bags are not necessary, only personal preference. The expected ABV on this recipe is 5.4% Ice packs are used to keep liquid yeast cold during transit. The best yeast depends on the strain and application. If your home is consistently in the mid sixties you should be able to still use most ale strains adequately.