I decided to use some oak on most of it. I only have American house toast oak cubes, so I boiled them in water for 10 minutes. Then I soaked them overnight in a some Chardonnay, poured that wine out, and added .75 oz oak cubes and 1/3 cup fresh wine to the beer. I've never boiled the cubes before, do you think a week will be enough? I guess I'm not really going for any sort of strong oak flavor, but I'm not sure how it will affect the beer. The base beer was really quite sour when I tasted it two weeks ago.