Tannins from Vanilla Bean

I am currently aging a robust porter on some oak cubes and a vanilla bean and I have been tasting it and am probably going to be pulling the oak cubes out of the beer in a few days. I have been tasting it, and the oak is getting to a level that I like.

My question is, can I leave the vanilla bean in the beer without getting any tannins or other of flavors from the bean? I am planning on letting the beer age for another month or so to let the oak and other flavors blend together. The vanilla bean has been in there for almost 3 weeks and I know most people leave them in for 3-4 weeks, but should I rack the beer?

I dont have any free carboys or cornies at the moment, so I just want to take the easy route and leave it.....

I would think you'd only get tannins from extraction at higher temps, but i know nothing about vanilla beans with respect to that, so hopefully someone else can chime in. I, personally, wouldn't think twice about leaving the bean in for another month.

I had read previously you don't get tannins extracted with cold extraction not sure where I found it but thats my 2 cents.

honestly, I don't think vanilla beans have any/much tannins I wouldn't worry about it.

On a tangent....Edcculus, that's one of my favorite albums of ALL time!