aging on cedar chips

[chja]

I'm aging my beer on cedar chips and I was wondering if I am going to be able to taste the cedar in it at all before I bottle it? Or will the flavor come out as it conditions? Is it the same as oak chips?

 

[drathbone]

My assumption is you should be able to taste it prior to bottling.

 

[skyebrewing]

Are they charred? I did a pale ale that I added 1oz of uncharred cedar to and after a week, it was overdone. You just have to keep tasting every couple days till you are satisfied so you don't over do it.

 

[skyebrewing]

You will be able to taste it

 

[brewmonk]

sorry, i work with cedar every day, and that sounds nasty.

maple is used in cutting boards because of tight grain.
cedar is used in fences, clapboards, humidors, and decks cause it has anti-rot and anti-fungal weapons in it.

don't leave it on there very long (2 days, 3days maybe?)
good luck with it, let me know what essences you get from it..

oak is much harder, takes longer.
have you ever eaten a fish that sat on a cedar plank for 6.5 MINUTES?
ps which kind of cedar?

 

[chja]

I work around Cedar all day also because I work in a lumber yard and I think it is the most amazing smell in the world, it is western cedar I believe. Yea I cooked salmon on a cedar plank for like half an hour and it barely got any flavor so that's kinda why I was curious. I've had it in for about 5 days now and I haven't gotten any flavor quite yet. I've heard of cedar aged beers and because they aren't very known I figured I would try it, I will just keep tasting it until I can notice a cedar hint.

 

[skyebrewing]

I use cedar shingles for smoking fish on the grill. Thin porus cuts give great flavor after 20 min on grill and thought I would try it in my beer. Broke several pieces into 1" to 2" pieces and weighed to get 1oz. Put them in a mason jar filled to the top with boiling water. Let it steep until room temp. Drain and dump. Would have been flavored within 5 days, buy went a little to long. Great aroma, and tastes like it smells with a touch of mint. Worth trying

 

[chja]

That does sound really good, I just put the cedar chips right in with the carboy and let it sit, you think it will take longer that way?

 

[skyebrewing]

Just dumped the chips in and they floated on top. I guess it just depends on type of beer, strength, etc. Just keep taste testing every few days till its where you want it.

 

[brewmonk]

western cedar has a tighter grain than eastern white. and smells a bit "darker", maybe? so that is in you favor (IMO). grows a little less mold on it from what I've seen (that could just be moisture content, though). red cedar is very dry by the time it gets over here.

have fun with it.

 

[chja]

Thanks for the tips, it is a higher alcohol content beer so it should take care of any small amounts of bacteria if any, I did sanitize the chips before I put them in, ill let u know how it goes

 

[chja]

Well I've had it on cedar chips for a few weeks now and can't tell any difference, I added some more cedar and will give it a couple days, if I can't tell a different I'm just gonna siphone

 

[cfiedler0912]

Did you put 1 oz of cedar in 5 gallons? I am trying to figure out what are the major flavor components of cedar in a finished beer to see if it is worth adding to a Coffee Imperial Stout. Also, what kind of cedar and how much would you need for a 2.5 gallon batch?

 

[WilliamWS]

Sounds like the OP used western red cedar. I wouldn't think you'd get a ton of flavor out of that (but, then again I've never tried). The only cedar-aged beers I've ever tried have all been aged on spanish cedar which is not a true cedar. It's similar to honduran mahogany and is very aromatic (what they make humidors out of). It can lend a very pleasant woody spiciness to a beer but go easy and taste often as it definitely has the potential to overpower.