Originally Posted by smokinghole
Get yourself some hungarian or french oak medium toast cubes. Let them sit in the beer for at least three months if not up to six. I have a stout with more than 2oz sitting in secondary right now. I soaked them in rum and dumped the rum in with the cubes. So my beer has great oak and rum notes.
^^ this. I ended up choosing Hungarian Oak cubes and soaked them in chardonnay for a week and have them in a secondary that I won't be touching until late july early august.