The character I’m trying to get in my beers is the same character I’ve often had from beers like Rodenbach Grand Cru (very subtle), Liefmans Goudenband (more pronounced) and Russian River Consecration (very pronounced). I’ve also tasted it in many wines.
I’m not sure if this is a standard oak character, but I’ve oaked a beer once or twice and haven’t gotten this character. I’ve used oak chips in the past and have gotten lots of vanilla, it was only for a couple weeks and was in an IPA.
Is it a particular kind of oak? Should I use chips or cubes? Does it matter? Is my issue more than I was oaking an IPA and for only two weeks?