I've got an IPA about to finish up the primary and was going to use some oak chips while I dry hopped and was looking for suggestions as far as amount and time. I obviously don't want the IPA to sit for a long time on oak so as to preserve the freshness of the hops so I'm trying to find a way to use enough oak chips to impart an oak character in about 10 days. I'd imagine I should stick French oak, should I use chips that have been charred? Suggestions welcome