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Great Fermentations Shake It Good YEAST SUGGESTIONS: Wyeast #1318 London Ale III, White Labs WLP095 Burlington Ale, White Labs WLP066 London Fog, Imperial Organic A38 Juice, Mangrove Jack M36 Liberty Bell Dry Yeast, or Safale S-05 Dry American Ale Yeast. The vanilla bean can be split open to release more aromatics, and can then be added either directly in at the end of the boil or soaked in enough vodka to cover and the resulting tincture added to the primary fermenter after primary fermentation is finishing, or in the secondary. A contact time of 7-14 days is recommended. You can add it at the same time as the dry hops, which are added after fermentation has started to subside or in the secondary, and allowed a contact time of 7 to 14 days. Variations may include making tincture using a second vanilla bean, or doing a secondary fermentation with fruit puree. Suggested Mash Temperature: A moderate to high mash temperature is recommended to create a beer that has a nice body and richness to complement the lactose and haziness in the beer. 153° - 155°F. Fermentation Schedule: We recommend a primary fermentation of two to three weeks at 64° - 72°F. You can add the vanilla beans and dry hops when fermentation has started to subside and leave in contact for 7 to 14 days. As this style is naturally cloudy, a secondary is not necessary, but may be employed if so desired.