In retrospect, I should have saved it, but it was my second beer ever and went for an overly complex recipe also. Knowing what I know now, it would have probably aged nicely.

I’ve discovered boiling is not fully necessary to get a good brew and that heather tips make it awesome. I’ve just added maybe 1-2 handfuls now to the mash. Next autumn I plan to go nuts on collecting the thing and will try to fit maybe half a kilo in there, see how it comes out.

Honorable mention to red yeast rice, I have this notion of doing a rice mash for maybe a week with it and then plopping that into a raw ale mash to get enzymes and flavour of red yeast rice wine in a beer, as I’ve noticed the its enzymes also work up to 70ish Celsius.