If you're oaking a 5 gal batch definitely use less than 1 oz or you will turn your beer into a tannin rich redwine! Sanitized by steaming on my stove top for 15 mins worked like a charm.

I use cubes rather than chips because they have less surface area and you can age longer on them. I normally use these for my barley wine.

Great addition to the Malty Brown Ale kit. Added 2 oz. (soaked in bourbon for a week) to the keg and aged for a couple of weeks. Made the brown ale delicious.

I've used oak cubes in my wines meads and cider. I've never santized them. I just tossed them right into the secondary and have never had a problem. I currently have some in a Chardonnay and I plan to use them to smoke a turkey breast when I rack off them.

Worked great.

Works well and without the hassle and cost of a real barrel

Used these in a chocolate oatmeal stout. Gave just enough vanilla flavor and some tannins to ofset the sweetness in the beer. Great way to avoid the sawdust beer your buddy brewed with chips and used too much and left too long. Put these in in a reasonable amount and check your beer every week or two untill you have the desired effect.

These cubes were a great addition to my complex beers. Great size and quantity!

used these for an experimental cider. ended up soaking these with double black johnny walker. turned out good took a while for the flavor to mellow out.

These cubes were packaged in a nice foil pouch and worked very well for my oaked stout. The cube add more complexity that chips.