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Old 03-21-2009, 05:19 PM   #1
Aug 2006
Vancouver, BC
Posts: 70
Liked 1 Times on 1 Posts

Anyone with experience know how big the spruce tips should be before you pick them or how to tell if they are too old?

Also, anyone in the pacific northwest know when to expect to pick them? I'm hoping to brew with them fresh... But I live at sea level with mountains 20 minutes away so I should have some leniency on the time.

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Old 03-21-2009, 10:09 PM   #2
Nov 2008
Chapel Hill, North Carolina
Posts: 744
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I'm recollecting from my years in grad school in Seattle (1987-1991) when I brewed half a dozen spruce beers. I used to pick them in the Cascades while hiking, typically in June or July. I'm sure their available at sea level much earlier. The crucial thing is they should be soft and bright green compared to the older blue-green growth. If there not still soft, it's too late. I don't know that you can be too early.
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
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Old 03-22-2009, 02:08 AM   #3
Jan 2009
Golden, CO (Coor's Front Yard)
Posts: 231
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Does any one have a good spruce recipe?
Bass Clef Brewery

Drank: Amber Ale
Drank: Nessy's 80 Shilling Ale
Bottled: Yellow Paddle Pale ale
Bottled: Ed Wort's Apfelwein
Primary: William Henry Harrison Cider
Planning: Cheese's Vanilla Caramel Cream Ale

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