Flavoring

A few days ago I brewed a double batch of hoppy red ale. My plan is to split the batch and let it age normally. The other half of the batch I want to add oak chips during the secondary.  My question(s) is/are: do I need to worry about sanitation? can I just loosely throw the chips in the secondary or should I put them in a hop bag? or do I need to consider any other options I didn't think of?

Many folks soak wood chip in a neutral spirit like vodka to sanitize.  You can also get them wet and microwave them in a dish to steam sanitize. 

I have seen folks just toss them in the carboy and others use a big hop sack.

jomebrew-

Thanks so much. I'll give it a whirl.