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Old 12-13-2010, 08:58 PM   #31
kjjohns5
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Mar 2010
Tampa
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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.

 
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Old 12-13-2010, 09:12 PM   #32
WishYouWereBeer
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Aug 2010
Houston
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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.

 
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Old 12-17-2010, 07:35 PM   #33
aquajon1
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Oct 2010
brandon, fl
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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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Old 01-03-2011, 03:18 PM   #34
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soak it in some vodka or boil it for 10 minutes.

 
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Old 01-22-2011, 11:19 PM   #35
aquajon1
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Oct 2010
brandon, fl
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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

 
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Old 02-09-2011, 11:19 PM   #36
WrathsU
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Dec 2010
Orlando, FL
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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.

 
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Old 02-10-2011, 01:40 AM   #37
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Quote:
Originally Posted by WrathsU View Post
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.
Def post the results, I'm curious to see how you like each batch.

 
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Old 02-11-2011, 07:25 PM   #38
cercueil
 
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Quote:
Originally Posted by WrathsU View Post
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.
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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Old 02-11-2011, 07:53 PM   #39
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*subscribed*

This brew is definitely on my brew calendar for the spring.
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You guys joke around with this all you want, but let me tell you something: I tried making my own beer one time and wound up with herpes!


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

 
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Old 10-20-2011, 05:47 PM   #40
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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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