Original post on Zero Tolerance forum: "I was enjoying some of this spruce beer this week. It's a story of not
giving up. I brewed it in may, but it didn't smell and taste nice at all
until october. I wanted to throw it, but realized that I wasn't going
to brew anything anyway, so I might as wall just let it sit and see what
happens. To my big suprise it turned out to be very good. I took it to
test with wheateater friends and they had no objections to drink all
five liters of it while all sorts of regular beer choices were around
for them too. Yeast was S-05, ingredients were rice malt, honey,
molasses, and some negligable leftover from buckwheat and lentil malts.
My guess is that it was either the molasses that made this take so long,
or I might have messed up something with the water chemistry. Almost
forgot... the spruce is awesome. "
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