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hoosier beer?

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About hoosier beer?

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    Newbie Brewer
  1. I tried to make the Nilla Porter recipe twice now. The second time was better, but I keep getting a very sour after flavor that gets worse as it stays in the bottle longer. I followed the recipe exactly. I am using a Mexican vanilla, not a fake vanilla extract. could it be changing during the conditioning? I would really like to make a smooth vanilla porter, and this aint it. All my other recipes and things that I have tried on other beers have turned out pretty good. This one is really starting to rustle my jimmies and any help would be appreciated. Thanks in advance
  2. Thanks for the tips. I will keep them in my log book. I dont have an area where I can control the temp that tightly yet. Corner of my basement stays about 70, but can raise or lower a degree or two depending on the outside temp. I think I am going to have to make a fermentation cabinet so I can control it better
  3. Yeah, I found those posts after I posted here. Maybe banana extract when I add the vanilla? Not really the way I would like to do it, but seems like it might be the best way to achieve a drinkable beer with the flavors I am looking for. Kinda bummed that it seems like a lot of the flavors come from the yeast and not necessarily from the ingredients.
  4. I am going to make a banana vanilla porter with my lbk. I have some mexican vanilla extract given to me by family back from vacation that I am going to add after 1 wk fermentation. Should I mash the banana and boil it with the brown sugar before I add the hme to the pot? Or should I add with the vanilla? I am hoping that the flavors and the sugar in the banana will add to the total fermantation, so I want to add at boil. I have only made a few batches, and always followed the recipes before. But now it is time, good, bad, or indifferent, to screw with shi* and see what I get. I will probably turn this into a full blown obsession and would like to get started. Thanks in advance for any help
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