I let the primary fermentation go for two weeks and measured the specific gravity at 1.014, which puts the ABV just under 7%. I halved two vanilla beans, and cut the halves into 1" pieces, which I added to the sanitized carboy. I carefully siphoned the beer off the trub and into the carboy for secondary fermentation. The sample, like the previous batch, has strong coffee notes and some subtle hints of chocolate. I suspect that the vanilla flavor will add some smoothness and complexity. I plan to let this condition for two weeks before bottling.