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You can 100% bottle that beer. It's unlikely to have been contaminated if initially sanitized. Of course it's not carbonated yet, as it has only finished fermenting without pressure building up. Kombucha has it's own yeast and bacteria so I'm sure you went nuts on cleaning it. If it's the metal...

Has anyone tried this?

As usual, there are so many factors to consider. I like the example of the trade vats, where a crucial factor is at the whim of the era and the situations back then. Very cool. I guess, you prepare to do the best given what you've got and, as always...RDWHAHB. Last time I aged on the same oak...

Thanks you guys. The time crunch is to get the oak on the beer (or vice versa), before it's stored away. I thought it was generally accepted that oak is better for a secondary. In my case, I hope 90% or more of the fermentation is finished. One of the answers suggests that it doesn't matter...

It appears you're prepared for sale of the beer and you have a Brewer's Notice (TTB)! Congratulations! Unless the independent beer seal is just for fun? Very nice label, very colorful. No doubt the stretched letter will be noticed, as people are accustomed to clever labels these days. Which...

...What would you do? Add toasted oak cubes to the primary after most but not all of the fermentation is finished? Or Transfer the beer to the secondary after most but not all of the fermentation is finished, and then add the oak cubes to the secondary?

I'm ready to go! Please send me the info. Thank you very much.