I will be transferring my first batch from primary to keg/secondary soon. I have read about 10 pages on the bourbon vanilla porter thread but have yet to find these answers.
How much bourbon should be added? Two years ago I brewed NB bourbon barrel porter and added 750 ml of Makers Mark. It looks like I can get by with a more economical bourbon, but I have not found an amount to add. It did take a couple months for the bourbon taste to mellow. From what i have read on the original thread, brewers seem to be drinking it shortly after removing the vanilla beans.
I live in MN. If I mail order vanilla beans, do I have to worry about freezing temperatures damaging the beans?