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Pages: 1

Spanish Cedar ???

I've heard of Cigar City Brewery using Spanish cedar in the fermenting process. So I ordered some for a local brew club. I was disappointed with what I received. I guess I should have read the fine print. Anyhoo I have enough for one batch of beer. I don't want to waste any beer, so what should I use them in? Has anyone used them before? Am I wasting my time? I thought about donating them to the brew club for a community brew. 
   I have 172 sticks about 3 1/2 in long, 1/4 wide, and 1/16 thick. WTF??? I can hold them in one hand. Maybe light some cigars!   I don't know - Start a fire-    !$^@%^@$%&@$^&@^%&@#%^&@$   
   
   Any advice.



 

Do you know what kinds of beers Cigar City uses them in? 

Off the top of my head I'm thinking barleywine, any type of stout or porter or a big brown ale.

How much do the sticks weigh?  Usually a couple ounces of chips is enough.

 

You can brew a batch of spanish cedar ale and when it's done fermenting just place the fermentor in the closet uncapped and your closet will smell like cedar and keep bugs out at the same time. Cool eh?


DC

 

They weigh 13 oz.  I could split them into 4 oz. packs.  I believe they used them in an IPA.

The smell good closet is a good idea ,but I like fire myself.

I guess it's time to experiment.

CHEERS!!!



 

Did some poking around and found Cigar City uses them in an IPA and in a gruit "in place of hops".  They said the Spanish Cedar adds a spiciness but I'm wondering if it added any bitterness as well.

Also Cambridge Brewing Co. made a 5.5% Dark Mild aged on Spanish Cedar for the Beer Advocate Extreme Beer Fest.

 

They said it needed to be drunk fresh and not aged.  I'm not sure about replacing the hops though.
I like my hops, maybe I'll just age with the chips. I must return to the LAB and do some more research.

 

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