I've got one of these aging, I'm in the "hopefully, but optimistic" category.
For some perspective, I *love* heavy, boozy, oak aged beers. Things like KBS, BCS, Dark Lord, etc - I love 'em all. The gf also likes oak aged beers a lot, but not quite as mcuh as I do. That was one thing I wished people would give information on when they'd talk about how long they aged & how much booze they used when they'd describe the outcome.
First I had it in primary for 3.5 weeks, I forget temps offhand but think mostly 65-67.
I soaked the oak cubes in 20oz of Makers for a week (was away)
Put the oak & bourbon in a secondary, and racked the beer on top of it. Tasted the unoaked porter and it was really good, perhaps the best beer I'd made yet.
After 12 days in secondary I bottled this. At bottling it was almost undrinkably oaked, even for me. The gf did view it as undrinkable. It was almost nauseating. This was mid-may.
Tried a bottle ~1 month in. The oakiness was dropping out a bit. I thought it was "ok" in that if I had to, I could drink these. Still too much for the gf, she also found them to have an unpleasant bite to them.
Tried another bottle ~6 weeks in, bit better.
Tried another bottle ~8 weeks in. I thought it was almost to the good stage, but not quite. She felt it reached the acceptable stage. It had developed a certain creaminess to it, and that bite she was describing was gone. The oak was starting to fade a bit, but still quite prominent on the nose. The bourbon was starting to show through.
My plan is to wait another week or two and have a fourth bottle, which will make it an even 3 months - that was my initial target.