Oak chips and cubes, fermentation vs aging.
So I wanted to oak a stock ale I am going to be brewing so I downloaded the Brew Strong Oak Aging and after listening I have a question of two.
So I am planning on using light toasted american chips straight into primary during fermentation and then tossing in some bulgarian medium toasted cubes into the keg. I am thinking 1/2 oz of each.
I just want a nice light oak presence but yet desire the deeper complex flavor without overpowering. Now my question is, are the oak cubes I am putting in the keg going to act differently under heavy carbonation compared to say if they were left in a secondary for weeks on end?
Also, with only 1/2 oz, do you think I could leave them in for an extended period of time without the hard astringent tannins? Or should I just plan to pull em out after say 4wks at most? (If the beer lasts that long)
As always, thanks in advance.
Primary 1:French Fantom (Saison with Fatome Saison blend)
Primary 2: Columbus/Simcoe IPA
Primary 3: Belgian Tripel
Up next: Tangerine Wit, Flanders Red, Maybe a Gose?