kjjohns5

Recipes 

I've had both of the versions. White Oak twice, Humidor several times more than that. There is no doubt a distinct difference between the taste and aroma of each beer. The Humidor does not add a tropical note at all. It's very woody, but not earthy. Spanish cedar has a very unique flavor. The white oak provides a slight cloudy and almost chalky mouthfeel- not over powering, mind you, just noticeable. The flavor/aroma in the white oak is a papaya/pineapple note. They are very different beers. I definitely prefer the Humidor, but the White Oak is nice as well.

WishYouWereBeer

Recipes 

Ok. Thanks for the input. I haven't had either but the Humidor version seems to be pretty highly regarded so I wanted to try it out for my next IPA.

aquajon1

Recipes 

got my clone in the primary right now, and have some cedar that i want to add to the secondary, question is how do you sanitize the cedar?

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Bottled Blonde ale...4 left
Single hop "citra" in the keg and drinking
Sierra Nevada kegged
and I forgot whats in the last keg, but its about gone
Chinook ipa in the primary

Irrenarzt

Recipes 

soak it in some vodka or boil it for 10 minutes.

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In Queue: Sour Blonde, Kriek, DIPA, Wee Heavy, Dubbel, Double Nelson, Milk Stout

Fermenting/Crashing: Session Porter, BDG, Cream Ale, Cider, Munich Helles, Baltic Porter, Wheat Wine, Sour Quad, Apricot pLambic

Kegged/Bottled: Flanders Red, Hopped-Up Saison, Brett Saison, Bourbon Barrel Milk Stout, Bourbon Barrel-Aged on Montmorencies Quad, Tripel, Raspberry Melomel, Rye Barleywine

aquajon1

Recipes 

finially got this stuff into a keg this weekend. so far so good. tried a small glass today and it tastes great. I bought some of the real stuff and compared color and hit it spot on. will wait a week or two for a taste test between my brew and the real stuff.

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Bottled Blonde ale...4 left
Single hop "citra" in the keg and drinking
Sierra Nevada kegged
and I forgot whats in the last keg, but its about gone
Chinook ipa in the primary

WrathsU

Recipes 

For you guys interested in Spanish Cedar I found some here:

http://www.rockler.com/product.cfm?page=18538

I am going to be making a 5 gallon batch soonish and am going to split it up into 5 batches, one plain, one spanish cedar, one white oak, one walnut, and one maple.

bovineblitz

Recipes 

Def post the results, I'm curious to see how you like each batch.

cercueil

Recipes 

Thank you for the link. Please let me know how long you age it on the cedar. 2 weeks for me didn't seem to bring a lot out of the wood. I thought my wood wasn't very fresh though.

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On Tap
Cerises Fonces (Dark Cherry Belgian Quad)

Up Next
Oaked IPA?

cimirie

Recipes 

*subscribed*

This brew is definitely on my brew calendar for the spring.

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Primary: Billy Corrigan Ale, malted cider experiment, Optimator clone
Secondary: Sorachi Ace IPA
Bottled: Dark Lord Clone Imperial Stout, Winter 2010 Spiced Ale Ambassador Brown Ale, Michigan Berry pLambic
Kegged: Old Woodward ESB, Strawberry Blonde
On Deck: Honey brown ale, dry stout

passedpawn

Recipes 

This will be my next beer. I've got 5 empty fermenters (shame!).

I just located some spanish cedar locally, so I'll be splitting the batch and leaving one on the cedar for 2 weeks. Prolly leave the other half alone.

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Now there's some take delight in the carriages a rolling
and others take delight in the hurling and the bowling
but I take delight in the juice of the barley
and courting pretty fair maids in the morning bright and early