Hey all, I'm looking to add a bit of simulated 'barrel' character to a mixed fermentation saison. The beer is quite small at ~5% abv, it is pale with a grist of pilsner malt, spelt and flaked wheat. It was fermented with a pitch of WY3711, as well as a repitched slurry of brett / pedio / lacto / commercial and bottle dreggs from another sour project. I have never worked with Oak before, but I'm leaning towards cubes - I wan't a subtle flavor impact because it is a delicate and small beer. Any suggestions on Oak type / quantities for such a beer ? How long to leave the beer on oak before bottling ? The beer has already been aging for about 4 months. Any one have experience adding wood to such a light / small beer ? Thanks!