I've come into possession of a 5.3 gallon un-toasted Hungarian oak barrel. I have a medium toast barrel that I've put a couple of brews through, but I'm not sure what to do with a raw barrel.
I have a straight lambic, an oud bruin and a sour cherry stout in secondary right now, the later two of which are approaching a year old. I was wondering if raw oak would complement them?
Barring that, what do you guys think? Paler beers perhaps?