Oak aging dilemma

[Brandonovich]

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?

 

[Zeppman]

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

 

[Revvy]

I'd oak it in primary.

 

[Double_D]

It will be fine on the yeast cake.