I'm just looking for a little advice. I brewed a heavily peated scotch ale recently (9%) that I just kegged. It's about a month and a half old. While it was in the carboy I soaked a stick of medium toasted Hungarian oak in some Old Pultney scotch for about a month. Now that I've kegged the beer I added the stick of oak about a week ago. I've got a couple of questions.
1) How long should I keep the stick in there?
2) Should I shake the keg to get the oak taste mixed well or leave it alone?
3) Did I soak it for too long in the scotch and lose a lot of the oak flavor?
Primary: Amarillo Two Hearted IPA
Kegged: Citrillo IPA, Brandon O's Graff