Just getting into sour/brett/wild brewing and can not seem to find a solid answer to this question. I have some medium toasted oak cubes that I am planning on adding to a brew with WL Belgian Sour Mix. I have been trying to leech the oak flavor from the cubes with beer, swapping it out daily, is there a better method, if not, how long is this going to take, I really do not want any oak character in the final beer. Also, did I read this right, after use, I can dry the cubes and the bugs will be preserved in the cubes? Thanks folks.