Oaking an Imperial Stout

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newkarian

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I have a Belgian Imperial Stout that I brewed about 6wks ago. OG was 1.129 and SG before going to secondary was 1.032. Used Belgian Abbey II so I think im at the upper limits of alcohol at 13% and probably used a little too much crystal/caramel grains. I tasted it when I racked and it doesnt taste sickeningly sweet just a little sweet for my taste. Do you guys think that oaking this would add some tannins to offeset sweetness. I do love a good oaked stout but I would hate to over do it and ruin this batch. Just looking for some opinions or advice. Thanks.

The recipe is in this thread.
https://www.homebrewtalk.com/f12/belgian-imperial-stout-critique-69154/
 
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