Yeah I've actually been to the gypsum mines they age the beer in. Its an abandoned mine purchased by a storage company that now leases space and advertises it as a constant temp and humidity environment. Its always dry and 50 degrees F, if anyone can mimic those conditions long term... More info here if you're interested:
http://www.undergroundsecuritycompany.com/history.html
Here's what I'm going to do. I'm bottling half of my batch today without any oak or bourbon. Should be a good coffee stout. The other half I'm splitting into two, one gallon glass carboys. I'm going to put half the oak cubes in one, and in the other I'll put the rest of the oak cubes and half of my oaked bourbon. I'll save the other half of the bourbon for another batch of something else later.
So I'll have:
2 gal coffee stout
1 gal coffee stout + 1oz bourbon soaked oak cubes
1 gal coffee stout + 1oz bourbon soaked oak cubes + 4oz oaked bourbon.
If one is weak and the other strong I'll mix them before bottling, otherwise should be an interesting experiment
I'll use regular priming sugar and bottle condition the plain brew. Probably the same method for the others as I don't see any other way (no keg system here unfortunately, although after aging for a year, who knows).