Just checking in with a little update. I ended up using Pacman yeast rather than 1450, as I just couldn't make it out to pick up the 1450 at the other brew shop. Life then got in the way of transferring out of primary until last night (after 5 weeks in primary).
I racked it onto two chopped vanilla beans, and also tasted a sample. OMG! This is the best Porter I have ever brewed, even flat and 64 degrees! I can't imagine how good this is going to be with the vanilla and bourbon.
So, how long do most of you leave this on the vanilla before packaging? Thanks!