A few weeks ago I clipped some spruce tips from per some suggestions in here. Currently they are frozen waiting to be used.
I have a nice Pale Ale that I regularly make and I thought it would be interesting to add the spruce tips to mod the flavor slightly. I also understand that it's real easy to go too far. If I were to go with my regular recipe for a 5 gal batch (6 lbs extract, cascade and columbus, WLP001) how exactly does one go about adding this to a batch without screwing things up?