I brewed the Northern Brewer Black IPA a few weeks ago. It fermented from 1.078 to 1.012 and the sample tasted amazing!
The flavor profile will hold up really well to some oak so on Saturday I transferred to secondary and added my dry hops and 1oz of American Oak cubes. I steamed them for 10 minutes prior to adding them and put them in a muslin bag with a stainless steel weight.
Now after browsing HBT it seems it takes months to get the flavor out of the cubes and I should have used chips. Does anybody have experience using oak cubes for only a week?
I would much rather this be under-oaked than over-oaked so if the oak doesn't come through well I'll just chalk it up to a learning experience.