I made a sweet stout SG at 1.066 and after primary was done at about 10 days I racked it to secondary and added 1/4# medium toast oak soaked in a very good black cherry bourbon (enough to just cover the chips in the vacuum sealed bag) at the beginning of fermentation. I added all the chips and liquid into the secondary tank and let it sit for 3 months in a dark room at 68. When I racked the the secondary my gravity was at 1.022 where I expected since I added a lot of lactose to keep it sweet. When I kegged it the gravity was still close at 1.020. It aged in a keg for another month with about 2.4 volumes of CO2 at room temperature. When I finally tapped that one it was very heavy on a bourbon nose with chocolate, coffee and burnt toffee with a nice subtle oak. The head was creamy, thick with small bubbles and almost dark tan in color. The mouthfeel was rich and smooth, a tiny little bitter or burnt and oaky with a back taste of cherry with a nice lingering flavor. I made that as a 5.5 gallon batch. I loved that beer so much, but really don't like to wait for it to age I have it on a rolling brew date of avast 4 months. When one is ready to go I'm making another batch. It does not last long with friends and family!