I made a Vanilla Porter using 3 oz of extract in the secondary and it came out very tangy, but got much better over time (I only made 5 gal and it didn't get past 3 weeks in the keg). The local brew shop suggested using vanilla bean. I tried that on the second batch and it came out excellent from day 1. But, over time the vanilla faded. Does anyone have experience with extract vs the real thing to know if this is common and how to hold the flavor better with the bean? I used 2 beans quartered for 3 days in the secondary and then added a 3rd bean for 2 more days.