I'm making a vanilla coffee stout, 1.08 to 1.024, american style with plenty of roast/bitterness. I'm currently adding vanilla by putting a split bean in a hop bag in a keg and removing when @ the right level. I'll dry hop with 2 oz cracked coffee for a day.
Question is, when should kill the vanilla? I'm on day 7 and I'm getting aroma but little flavor. Any idea what level of vanilla is best? especially given I'm adding coffee. How quickly does vanilla fade?