I'm getting ready to do an imperial stout that I'm planning to oak age. I've read a handful of threads here about oaking, but I'd really like to get some input on how long I should let the beer sit on the cubes.
My impression is that short term is a "taste it and see when it's done" kind of thing, and that once it's good, you bottle it and that's that. So does this mean that long-term (like the people who suggest 6 months, etc) is basically going way over that point, then mellowing to a tasty finish?
If that's the case, what are the differences in the finished product? I guess my options are:
1. Oak age for a week or two in the secondary, bottle it.
2. Oak age for a week or two in the secondary, then transfer to a clean carboy for longer-term aging off the wood.
3. Oak age for long-term, 6 or 7 months, then bottle.
Which of these methods do you recommend, and what's likely to be the difference in the final product?
Thanks for your input!