Adding rum and oak cubes after primary

What is your primary vessel? And how long are you planning on keeping it in total?
Common advice is not to keep it on your primary yeast cake for more than a month. Proper technique would be to secondary this, but I know people who don't and wouldn't.

Should you throw it in a bag? I'm not sure, why not bottle it when you have enough oak flavor?

Spices probably have no need to be sanitized. I wouldn't worry about them.

 

with that short of a time period, throw the cubes in in when you keg it.

 

6 weeks in a primary isn't too long. I'd just worry about the oak getting appropriate surface area when dropped into the trub. I'm sure others can chime in, but I think you're pushing your beer out too quick. I'm sure an oak beer won't taste great by Halloween, but it's up to you. * I'm assuming you're bottling and need 2 weeks to prime your bottles, yea?

If it were me, I'd get it ready for Mid-November or even December. I'd rack to secondary and add the cubes only. Ditch the rum, and add some (fresh) to the bottling bucket if you want the hot flavor.

I wouldn't try to sanitize the spice. I know a lot of people add it to the boil, but I wait. I haven't had issues with 3 spiced batches yet. I'm a firm believer that the alc. in the beer helps prevent a bad infection. I would add this spice to the fermenter a day or two before you package your beer.

 

Glass is good...minimal oxidation. I would bottle when its ready to bottle in terms of flavor. If you want it to be ready in a month, I'd think about giving it 2-3 weeks minimum to carbonate and get ready. (All personal experience).

As far as yeast autolysis, I have no sources. I do not secondary and get everything off the primary after a month or so. I'd really say you should be thinking about bottling as soon as you have the flavor you are looking for and get that ready for drinking!

 

I've infused several beers with bourbon that has soaked on oak chips for 6-8 weeks. The bourbon is added to the bottling bucket and gently stirred in with the priming sugar solution to mix it well. I typically bottle half the beer first so that I can have some bottles w/o the bourbon, and then add the bourbon for the rest of the batch. Usually I have around 8 ounces of bourbon which seems about the right flavoring amount for my taste.

I've never tried infusing with rum, so you're on your own to figure out how much is right for your taste.