Barrel aging - adding wood chunks

[bounce]

I am planning a Dusseldorf alt bier and in my research found it is traditionally stored in barrels. The idea of oaking a beer is quite appealing - more because it sounds good than expected impact on taste! My LHBS stocks chunks of bourbon barrel. Has anyone tried adding this to the fermenter/ keg - how much and how long? I am keen for some oaky-bourbon aroma but don't want the astringent taste of a red wine downed too early.

 

[sp0rk]

Have a search around the forums mate, there have been quite a few threads about this in the past few months