enough juniper will give you a sharp bitterness and even a "sourish" flavor. i do have some sours around so cross contamination may have occurred with this batch, although i don't think that's the case. when i finally got to try RR consecration i was surprised how much this juniper recipe tasted like it! it might just be hopeful wishing, though.
anyway, while in seattle i got some juniper berries last year to bring home for a recipe. i made several additions at various times. some of the juniper berries were put in my coffee grinder to make sure i could get more surface area for plenty of flavor. i think soaking them in vodka is a great alternative that someone mentioned. my recipe was a PM:
6 oz crystal 90L
1 oz chocolate
1 oz darkwheat
1 oz special B
1 oz roasted barley
1 oz juniper berry (steep w/ grains - whole berries)
2 quarts or ~ 6 lbs Pale LME (full boil)
1 oz fuggles (60min)
1.5 oz juniper berries (60 min - ground)
.25 oz fuggles (30 min)
.75 oz EKG (5 min)
2.5 oz juniper berries (0 min - ground)
2 oz hibiscus flowers (0 min - ground)
1 oz vanilla powder (0 min)
White Labs Saison I Yeast
this spiciness of the saison yeast went great with the hibiscus and juniper additions. the vanilla never became noticable, but overall i really enjoyed this beer. light tart and refreshing
it scored high 20's/low 30's in 2 diff't competitions for specialty ale and was noted as being sour. cutting back on the juniper will prob help.