Originally Posted by PintoBean
And for the oak, if using cubes, I'd go 8 weeks+
So adding oak cubes when I put it in my secondary and leaving it for a year wouldn't be advisable? -- Do most people just throw it into the carboy a couple months before bottling then?
Checking out flanders red and a couple comparables online, I think the OP did mean 0.5 oz additions. Though I wonder what kind of beast you would get if you did something like 2 oz of aged debittered hops (I happen to have about 14 oz of aged hops left from a lambic I made)... I'd probably be missing out on some key flavors if I did that --but what do I know.