Oak aging dilemma

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Brandonovich

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I have a five gallon batch of Irish red ale that has been in the primary for two weeks. I want to put in some bourbon soaked oak cubes and age it for three weeks. My problem is that all my fermenters are full, so I don't a have vessel to transfer it to. I am trying to decide if I should rack to a bottling bucket, clean the carboy, and rack back into it, or if I should just put the oak into the primary as it is and let it age. I am worried about oxygenation and sanitation if I use the bottling bucket, but I am also worried about leaving it on the trub and yeast cake for another three weeks. Any ideas what I should do?:drunk:
 
If your only reason for wanting to transfer your beer is because you think keeping it on the yeast will affect the flavor, I wouldnt worry. 5 weeks in a primary is not bad at all
 
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