While you're generally right about the quantity of oak (use 1/2 the quantity of cubes if you're using chips) there are some issues there. Usually people only use chips in the fermenter and only cubes in the keg. There are also big issues with leaving a beer on the chips that long, or cubes for that matter. The acidity of the beer can actually dissolve the wood. It takes a long time for oak flavor to come out of a beer but it can decrease over time, much like hop character.
play the bass, brew the beer
What's tappening? :D