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A month in the Carboy then two months in bottles?

I got an imperial stout fermenting right now and was wondering once it reaches a stable gravity, how long should you wait till you bottle. What the difference conditioning mostly in the carboy rather than bottles and vise versa? Some good time frames you go by?

I want a good balance, not too bold or over powering. I just brewed an imperial stout and its been fermenting for almost a week now. This is my first time trying the barrel age by throwing in soaked wood chips, so any input or advice would help.

oh, and one more thing, how long should you soak the chips in the bourbon before you toss them in? 24 hours, a week?

Sounds good, thanks.

I just recently had a couple of Ballast Points barrel aged beers, and they tasted great and I wanted to get some of that bourbon flavor in some of my stouts and porters. However I only have one fermentation vessel (carboy) and was wondering if I could throw some bourbon soaked wood chips in...

I know what lacing is, but what does it tell you about a beer and what makes it? I did a quick search but didn't see anything. What type of lacing should you aim for in stouts, porters, ipa's? Does it have a lot to do with how much you prime and condition your home brew?

Thanks for all the input, I appreciate it.

I am going to bottle my second batch of beer next week and was wondering if it would be ok to condition the beer in a few growlers. I see ni reason not to, since they are made to hold carbonated beer in the first place....