I'm getting ready to make a bourbon barrel aged vanilla imperial porter. About a week ago I split and scrapped two vanilla beans, put them in a Mason jar, and covered them with bourbon.
My plan is to brew up the imperial porter and ferment it as usual. Then I planned on letting it age in a bourbon barrel for about 3-4 weeks (depending on how much/how fast it picks up flavors from the barrel), and then adding the soaked beans. I'm afraid that if I add the beans to either the fermenter or the barrel the vanilla taste I'm shooting for will be lost.
Does this sound like a good route, or should I add the beans to primary? barrel?