Daemin

Recipes 

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?

ArcaneXor

Recipes 

From MoreBeer?

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The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Brown Porter (Pro-Am #2), WLP 351 Hefeweizen, WLP 860 Munich Helles
Primary: Centennial Falcon IPA (Pro-Am #1), sLambic I
Secondary: Flanders Red
Kegged:Himmel un Ääd Kölsch #8, Farmhouse Session Saison Pilot Batch, Chocolate Milk Stout, Pale Ale, Chili Smoked Porter, Berliner Weisse w/ Brett #3