Vanilla Porter in Basic Recipes Posted February 24, 2013 I made something very similar a while back. Instead of using the vanilla extract, since I didn't want any sort of synthetic taste, I bought madagascar vanilla beans. I cut 3 of them in half, scraped out the inside, and added the vanilla to 2 ounces of makers mark to sanitize them. After a few days of the vanilla soaking in the bourbon, I added the bourbon and vanilla to the keg after 2 weeks of fermentation, and let it dry hop for about 3 days before bottling. The vanilla taste was strong but not overpowering. Not sure how your extract turned out, but I will be using by whole vanilla beans again in the future.