so I have two beers going right now and I want to experiment with some heavy toasted Hungarian oak chips I got. So my first beer is a “brickwarmer” ale that will be ready to keg in about 5-7 days. The other is a Scottish wee heavy that needs to age for a few more months. So the brickwarmer I have about 1.5oz of the chips soaking in jack Daniels fire to accent the spices in the beer. How long should I let that sit in the beer maybe 4-5 days or more? For the wee heavy I have about 4oz soaking in makers mark and I was thinking about adding that to the secondary for about the last 2 weeks? Any insight to using oak chips?