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: Stout, Irish red
Secondary: Sour dreg carboy, pLambic, Flanders red
Bottled:Hefeweizen, Rauchbier, pumpkin ale, rye session, IPA
On deck:Blonde, northern English brown, IPA