Oak spiral questions

[Beerbelly]

I thinking of brewing either an 80 shilling or a Wee Heavy Scottish ale, using oak spirals in the keg to add some oak flavor. I have medium toast American oak spirals, but have never used them before. I'm not a wine or liquor fan, so I'm not looking for that flavor, just the flavors toasted oak can add.
Can you folks school me on your experiences and recommendations using the spirals?

 

[BarbarianBrewer]

When I use oak (medium toast American oak cubes) I soak them in a medium/good quality bourbon for a week. Then I dump all into the fermenter. If I'm bulk aging for a few months sometimes I'll just add the liquid. If you don't want the flavor of the spirit in your beer you could just sanitize the oak spirals in unflavored vodka.

 

[Minbari]

I have done a couple boubon aged stouts. Just add them to the keg and age it.