Suggestions on oaking

[phished880]

I have a keg of Belgian brown ale which I have sitting on 1.8oz of rum soaked oak. Should I force carb this while aging or just allow it to sit and carb later? Have any of you had experience with either?
Thanks

 

[Lowry0031]

Carb in later. Let it sit on the Oak. No experience in either other than my whisky barrel stout that I am going to natural carb later.