hello brewers, i'm stepping into the unknown with my first mixed culture wild fermentation. After a month in the primary, using a culture I picked up from Wildflower brewery in Marrickeville, I've now got got 20 litres of nicely soured ale which is ready for secondary fermentation. I'd like to get some oak into the the flavour profile. My question is whether to add some oak chips into the secondary fermenter or whether to add them to the glass carboys that i'm going to age the beer for around 8-12 months. any advice would be very gratefully accepted. cheers!