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Oaking Process, Any advice?

If you are unfamiliar with the WE directions, if a kit includes oak, they recommend adding it AT primary fermentation. Basically pitching it with the yeast. I followed these directions, not knowing better.

I've read that the action of fermentation can serve to scrub those flavor components out, much as can happen in beer with fruit flavors added during primary. I have since acquired 2 more ounces of medium-toast French oak and tossed those in to steep, and I plan on letting it sit for 8-10 days. I'm wondering if this will potentially be too good--either for the style (not such a concern) or to drink, period (obviously more a concern) I like the complexity oak brings but I don't want to over do it here. All opinions valued. Do you have any advice?
Thanks
Braden

 

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