Vanilla Porter

Hey! We keep the beans whole, slice them down the middle & scrape up the insides a little. We put them directly into the primary fermenter at the 2-week mark and let them soak in there for at least another week, or two, before transferring the beer to a keg (leaving vanilla beans behind). The amount of time is just dependent on the brewer's preferred taste. We've also started tinctures with vanilla beans and neutral spirits on brew day, let that meld for 2 weeks, and then just added the extract to taste at kegging time. There are a couple of good options for adding that vanilla flavor!

Thanks. Did you modify this recipe recently? The one I copied and scaled (a little bit) has 3 vanilla beans added at 7 days and then 3 more at 14 days. This one only shows 3 at 14 days.

And do you think there would be an issue halving or quartering the vanilla beans? I worry about them getting stuck in the yeast dump port in my Grainfather conical. With the Grainfather, it is difficult to do a pressure transfer (with no air exposure) from the racking port, unless you can dump enough yeast and trubb after cold crashing. My other choice is to put them in the screen tubes I use for dry hopping. But that reduces the amount of contact with the beer.