Oaking and fruit additions to a Belgian Dark Strong Ale

[todmclemore]

I'm in the planning stage of brewing a Belgian Dark Strong Ale.

I'm considering adding oak cubes to the secondary fermentation process. I'm also considering adding dried figs to the secondary fermentation process.

Questions:

1. Do oaking and fruit additions, specifically dried figs, mix well in Belgian Dark Strong Ales?

2. Assuming primary fermentation is somewhere between 2-3 weeks (depending on gravity readings), how long should secondary last?

Otherwise, any other insight is welcome.

Thanks,

 

[giraffe]

I would age the beer a minimum of 3-4 months. I do a year. Weather thats in a secondary or keg isnt that important. Quads are usually already full of dark fruit flavors from the candi syrup, and the yeast. Figs wouldnt clash, but im not sure its necessary. As for oak... If you do id keep it subtle, and stick to the french oak.