I am pre-planning an AG stout brew in June or early July. I have a recipe I am pretty happy with but what I am trying to figure out decide on is this: I would like to rack the beer into a secondary glass carboy and add oak cubes that have soaked in Wild Turkey for ~2 weeks and then let this sit in my wine cellar (temp controlled at 60 degrees) for about 3 months before bottling and sitting for another month+. Does this sound like a sound plan? Does 2oz of med+ toasted cubes sound ideal? The goal is to have it ready for Thanksgiving 
