I used some pure vanilla extract and added to a mild stout to taste and then doubled the amount right before bottling. Two weeks went by and the vanilla had disappeared. What happened?
I’ve never had a problem with vanilla extract disappearing in my porter. It’s there from start to finish. I tend to go heavy on it, but it doesn’t seem to fade.
I would lean towards Mort’s suggestion that maybe it wasn’t well mixed.
Store-bought vanilla extract is nasty and of very low flavor. To get good vanilla flavor, you need one of two things: 1) actual vanilla beans, or 2) Mexican/Central American vanilla extract. Otherwise I wouldn’t be surprised at all if the flavor is gone as commercial vanilla extract is crap.