I've used Vanilla Beans a few times in the past, both adding to the secondary fermenter. For some reason I only used the guts and threw out the husks, but for my next recipe, I plan to add both, but I'm having troubles figuring out the best way to prepare it. This will be for a wheat beer, FYI. The plan I think I'll go with is cutting them horizontally and soaking them in vodka, BUT what vodka do you use for this? Can you use standard vodka like Tito's or does it have to be Everclear? Is it best to scrape out the guts so those and the husks are soaking individually or just keep them as is? I have tried using Tito's on another batch (IPA) where I soaked lemon zest in it for about an hour, then dumped the entire thing into the secondary and I wasn't crazy about the flavor - almost gave like a diluted cleaning agent flavor. In addition to what vodka to use, how long do you suggest soaking vanilla beans? Also, has anyone tried or heard of using StarSan in situations like these? Such as soaking vanilla beans in it for 5 min, remove, and then adding direct to the secondary (without the StarSan)?