Just curious. I brewed a rather high grav winter ale. During fermentation, I took 2 cups of bourbon and added a vanilla bean and 1.5 oz. of oak cubes to it, which soaked for a week in the fridge. Then I added the whole mixture to the beer in secondary. It's been in there for 2 weeks or so. I tasted it a few days ago, and I can't say that it's "too oaky" (I'm also a wine geek, so I know what "too much oak" is)...I'm just wondering, when it comes to beer, is it like wine...does it end up buttery? Cedary? Or what?