i'm thinking of incorporating some vanilla into a pumpkin stout, but not quite sure what the best way to that is. i've heard of making some vanilla sugar, basically putting some cut beans into a can of sugar for some time, then using that at bottling time. i think that'd be a bit hard to calculate exactly how much vanilla is getting through to the end beer. so, is the normal vodka tincture the best route? i also read somewhere that at least a month to let them soak. I've only made a tincture with mushrooms before and only for 2 weeks, but a month seems a little long to me. Same timeframe for soaking some oak chips in rum, but i guess that's more getting flavor into something rather than out of it. maybe the vanilla is a bit harder to extract?