A guy in my home brewers club did a taste comparison of different kinds of oak cubes in the same base beer: American Light Toast American Medium Toast French Medium (we assumed) Toast and Hungarian. All 10 brewers agreed that the Hungarian had the most complex flavors and the least harshness. You could really tell the difference between all of the different woods. I would have to be convinced with a blind taste panel to use any other kind of oak.

The medium goes well with many different styles without becoming too over powering. Couple ounces per carboy works great or if you a real oak lover straight into the keg for the life of the beer but only at your own risk it can overpower a beer. You can also soak them for a week or two in your favorite brady or burbon for some extra flavor but taste after a few days as this can also easily overpower a beer. Make sure the beer is big enough to stand up to it

I love oak but its easy to over do. Couple ounces per carboy or less depending on your taste. I also love soaking them for a week in brandy or burbon befor dropping them in. Somtimes i drop them in the korny and just let em soak for the life if the beer to see the evolution but do at your own risk. Make sure your beer is big enough or it will over power.

These were a nice. Not as oak/wood tannin flavor as american oak.