I've read vodka and or bourbon are acceptable for letting the vanilla bean soak in as a sort of tincture prior to adding it all into secondary fermentation.
Is there a main reason it has to be vodka? Im sure the vodka flavor wont come out in the beer however Im just curious if I could use a 3-4 oz of whiskey?
I'm brewing a strong ale today and might use some vanilla bean/oaked chips tincture for secondary fermentation.
Thanks in advance!