Good Afternoon all, For starters I do not have a style choice for this brew yet, but I recently brewed the following recipe: Estimated numbers OG 1.090 / FG 1.010 / ABV 10.5 / IBU 58 10 Gallons in fermentor 20# 2 Row (1.8L) 20# Maris Otter (3.75°L) 2# Cherrywood smoked malt (5°L) (Briess) 2# Crystal Dark (77°L) *mashed 1hr @ 156°f *boil 60min. 2oz. Centennial @ 60 4oz Eureka 10 min Whirlpool Used S33 yeast. It was my first time using a new mash tun that I make out of a 55 gallon blue barrel. As it goes with every change to the system, I needed to relearn some things. Long story short I achieved a miserable 55% efficiency compared to my normal 74%. The yeast took off within 12hrs, and all airlock activity ended within 3 days. I have not pulled any FG readings yet but I left it sit for a week after the bubbles stopped. On to the point I guess.. Should I age this on oak or just carb it up as is? If on oak, what toast and/or type would best compliment this beer.