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I still have some of this batch. It's more heat than I care for. I need to box it up and give it to the friends who requested it.

I would do this again in a heartbeat. It took longer to bottle condition, but when it smoothed out, it was really enjoyable.

I reached an age for my three adult sons. Talk to me about my brewing adventures. My oldest just asked me about a braggot tonight. I had always just thought of it is not-beer. This thread makes it sound fairly interesting. I especially like the last post where it comes off as a light American...

...threads with no answers... It sounds to me like you have a great deal of the knowledge required. Me personally, I'd want to hire out the accounting.

...lovely.

https://zythophile.co.uk/2016/04/20/a-short-history-of-spruce-beer-part-two-the-north-american-connection/

I used Andy Biggs website to create my own wallpaper. ...might could do something with it. https://www.beerlabelizer.com/

The one with the red top is the last bottle out of the bottling bucket. I keep that off to the side.

Black Spruce Savage ale.

...and, thank you to whichever admin moved this thread to wear it belongs.

We added two tablespoons of cane sugar to 2 gallons. I forgot to take the final gravity reading. It says 1.010 right now with the sugar added. From what I gather from this thread below, each tablespoon raises one gallon by 0.005? Taking that farther, my beer was probably really dry, like less...

...over lunch...

Okay, this smells very beer like. I'm going to use about 1.3 oz of bottling priming sugar for what will be probably just over 2 gallons. I'm wearing my safety slippers just in case.

You can edit it if you like I'm pretty sure. This is a cool thread

I had subscribed to a couple other threads. https://www.homebrewtalk.com/threads/17th-century-french-beer.166923/#post-3774117 I froze a couple pounds of spruce tips from a (black spruce) tree we cut down in our back yard in the spring a couple years ago. The grain bill was 22lbs of maris...

O.G. was 1.064 Grain bill was 22lbs maris otter and 4 lbs mixed cara-pils. 1 lb rolled oats.

I let it sit over night to cool. I tasted the wort going into the fermentor. There was no heat from the pepper. I chopped up a scorpion pepper. I placed a small sliver on my tongue and expected immediate pain. It was barely hot. That's my problem with this, trying to develope a pepper beer...

The base grain was maris otter with very little cara-malt. I split the batch. The other half is a bitter.

The dry hops sat in the wort for about 45 minutes. I didn't want to fight with them in my conical. I added a couple gallons of un-hopped wort to bring up he volume. O G. Was 1.060