I once used a pound and it was overwhelmingly strong like bread crust toast flavor. I can't even use .25# in my ESB anymore or its all that I can pick out unless it ages and mellows for a month in the bottle.
Primary: Rye session, ESB
Secondary: Rum RIS, Sour dreg carboy, barleywine
Bottled:Vanilla Maple Stout, Cherry Oak, Nut Brown
On deck:Lemongrass Hefe, Mango-rye IPA, pumpkin spice Scottish ale