Hard to say @matt76. The oak I use was originally from a Rum Barrel, which I used to flavour a couple of stouts before using them in bretty Stock Ales. I'd be cautious using new wood for long periods. Then there's the interplay between wood and Brett, which actually feeds on the wood, adding flavour to the beer. So, think it's contributing to the aged character, although not necessarily in an overtly woody way.