Oak aging can round out your beer with amazing deep vanilla, caramel chocolate, hazelnut, graham cracker, coconut and clove aromas, as well as increase perceived body with additional tannins. Cubes give you a more well-rounded oak character compared to chips.
Add 1-2oz per 5 gallons, and taste every week until you reach desired oak level. Soaking in bourbon or red wine first gives you the delicious effects of secondhand barrels.
To sanitize, boil or steal for 5-10 minutes, or bake at 250 degrees for 30 minutes. You can also soak them for 1 week in your favorite bourbon or rum.