I've got an AHS yeti clone (been in secondary for 3 months or so) and had planned on just bottling it straight, no oak and no bourbon.... I bourbon barreled beers, and my first batch ever was NB's Bourbon Barrel Porter, but was wondering what a batch of dark ale would taste like with adding some bourbon, but no oak? I can't get toasted oak locally and would like to get this stuff packaged soon, but if waiting to get the oak is really necessary, then I will do just that. It just seemed to me that the bourbon notes come through WAY stronger than the oak does with these beers, but that could just be me. All opinions/experiences welcome.