So I am doing a 5 gal batch of what I hope will turn out to be a Kentucky Bourbon Barrel Ale clone.... Or close to that! So I want your guys help with this Boubon, oak, and vanilla bean deal for secondary. I know people say that the oak an whiskey will give you a subtle vanilla flavor but I am wanting that to be more pronounced so I got 2 beans. I have read a few ways to prep them one that includes splitting the bean down the middle and scrape out the paste. My question is do you discard the paste and just soak the bean husk, or what? Second I am planning on using 2oz of med toast french oak chips, and 6oz of makers mark. Does this sound like a good ratio? Finally do I add the bourbon I soaked the oak and vanilla with into my carboy for secondary or just the chips and beans? I do like bourbon so keep that in mind, but I don't want it to be too overwhelming of a flavor. Any input would be awesome.