Oak in my Brew

[BrewingRugger]

I want to add oak pieces to an Russian Imperial Stout. I am just not sure how much or for how long to get a good aroma?

 

[BradleyBrew]

Depends on which type of oak product you are using. Oak chips are the fastest as they will provide the most surface area. Cubes and spirals are slower but typically provided a more rounded oak flavor IMO.

I won a wood aged beer award. I used medium + oak cubes for 6 months in the secondary.

 

[Grannyknot]

Anyone ever used any hickory chips?
I have some fresh cut (green) hickory that I was considering using in a stout or porter.
But I wondered if Hickory would be too pungent, compared to oak.

 

[RainyDay]

Anyone ever used any hickory chips?
I have some fresh cut (green) hickory that I was considering using in a stout or porter.
But I wondered if Hickory would be too pungent, compared to oak.

I've only used oak, but I imagine without toasting it, you wont get much complexity out of it. Unless you're planning on drying and toasting it, in which case I would like to try thy