AMSTAFFER, this is where your wine theif becomes your friend, I have experiemented with boiling the chips first (like the ec kraus website recommends) Steaming them instead of boiling (guy at the home brew store recommended) etc with different results. I found with boiling them you can leave them in longer then steaming. Also the 1oz of course will be pretty light, I usually use 2oz per topped off 5 gallon carboy unless I'm doing a Pinot then I will use 1oz. Just be careful when you taste it if any chips are still at the surface you will get a stronger oak flavor as it seems to condense in the neck of the carboy. How did you prepare the chips before adding? If you put them in dry I cant help you as I have read you will get some pretty harsh tannins from dry chips as opposed to boiling or steaming, good luck and taste each week, Ken