I haven't oaked many beers in my short brewing career, so naturally I look to the various forums for advice each time. I'm sure a lot of people do the same thing. I'm always left scratching my head personally - and I imagine that other people are as confused as I am when it comes to finding the answers they are looking for. Of course, people are looking for different degrees of oaking and are brewing different styles of beers of many different gravities. So it makes sense that opinions are widely varying. The problem is that people rarely paint the entire picture. This thread is an attempt to minimize that. I'm not looking for answers to the questions below right now. Rather, I'm looking to develop a set of questions that will help brewers find the answer that is applicable to them. With everyone's collective experience, I think we can develop a useful resource for wood aging advice - within context, based on tested results and void of speculation. This is what I've come up with so far:  Beer Style  Original Gravity  Type of Wood  Degree of toast at purchase  Additional toasting  Method of sanitation  Type of spirit  Length of wood on spirit  Length of wood on beer  Length of conditioning  Level of wood/spirit desired  Result So what do you think? Could this even work? What would you add/delete/or change to the prompts listed above. Looking forward to hearing your suggestions. Thanks all.