Each winter I brew a "big" beer - something in the 10% ABV range. I take my time with it, bulk age it for a few months, and then let it sit in the bottles for a few months more. I usually don't even bother opening one until at least 10 months have past since I brewed it and I like to keep some of it cellared to try over the years. So far, I have really liked the way my brews have aged over a couple of years.
This winter I want to add oak to my "big brew". I have read a bit about how not to over-oak a beer, but I was curious if I should purposely over-oak this now so that in a year or two (or more) the oak is still there. How fast does oak "fall out"?
My idea right now is to make 3.5 gallons (my standard brew size) of a robust porter in the 10% ABV range, to which I would eventually add 1oz of Hungarian Med. Toast oak cubes for a month. Does this sound OK for this project?
Any help would be appreciated.