Recently a couple of us brewed up a 10 gallon batch of imperial stout. The plan was to oak the stout after fermentation. We brewed the 10 gal. and then split it into two 6 gallon carboys for fermentation. Our ferment did not attenuate fully, so we ended up with 5 gal. @ 1032 and 5 gal. @ 1022 (wanted to hit 1018). With fermentation complete we prepped the oak cubes (american medium toast) by soaking them in high proof bourbon (Baker’s Bourbon) for sanitation. 1 oz of oak cubes (w/o the bourbon) went into each corny keg and we racked 5 gal of stout into each. After 7 days the oak flavor was where we wanted it to be – now time to transfer the beer off the oak. Our plan was to blend the two kegs together so we would balance the two F.G.’s together.