Fermentation kicked off in less then 24 hours as it normally does with Imperial Yeast. After about 3 days fermentation was pretty slow and gave it till day 5 before adding in my dry hop branches. Used my hop screen just so they will not clog up my pickup tube. After a few more days on the dry hop I turned the temperature down on my keezer slowly working it down to 38F(3.3C). Once cold crashed for a few days, I transferred over to a keg to carbonate up. I only got exactly 5 gallons so I wasn’t able to pull a sample. Oh well, The smell of spruce is not that strong and thought it would be stronger. Can’t wait for this to carbonate up and pull a sample.