I remember when I lived in north Carolina of a beer called Red Oak, very good. I'm currently fermenting a red ale and thinking of spicing it up a little in a secondary fermenter. Anyone use oak before? Any advice?
I do a whiskey stout that uses oak chips sanitized with whiskey to give it an aged in a whiskey barrel flavor... its very good! I leave it on the chips (medium toast, 4 oz, 1 cup of bourbon) for 10 days... the longer you leave it the more oaky taste you will get. Give it a try and let us know how it turns out.