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Old 11-08-2012, 10:55 PM   #11
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With good grade B maple, you're probably at less fermentable sugars in it (compared with honey), I would add it once the wort is cooling down since you'll get different flavors it you add it hot compared with adding it at a lower temp. I think that once you've passed about 180F it should be good. You could just get a quart and add half during the cool-down and then some once fermentation has slowed, and the rest into keg before chilling and force carbonating it. See how it comes out that way and adjust for next time.

BTW, I have 10 quarts of grade B syrup on hand. Used more in a 14% maple mead I made last December (going to bottle this month). Trying to decide what strength to make the second batch. Of course, I'm NOT buying grade A syrup ever again. This stuff is GREAT on pancakes, waffles, etc... Kicks grade A's ass all over the playground.

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Old 11-09-2012, 05:56 PM   #12
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Quote:
Originally Posted by Golddiggie View Post
With good grade B maple, you're probably at less fermentable sugars in it (compared with honey), I would add it once the wort is cooling down since you'll get different flavors it you add it hot compared with adding it at a lower temp. I think that once you've passed about 180F it should be good. You could just get a quart and add half during the cool-down and then some once fermentation has slowed, and the rest into keg before chilling and force carbonating it. See how it comes out that way and adjust for next time.

BTW, I have 10 quarts of grade B syrup on hand. Used more in a 14% maple mead I made last December (going to bottle this month). Trying to decide what strength to make the second batch. Of course, I'm NOT buying grade A syrup ever again. This stuff is GREAT on pancakes, waffles, etc... Kicks grade A's ass all over the playground.
Do you think its a bad Idea to leave the honey in also? I'm afraid If I take the honey out all together that I might be changing too many variables and won't know what changes came from the maple.
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Old 11-09-2012, 06:09 PM   #13
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I think the grade B syrup will completely overpower what remains from the honey addition, if you leave it in there.

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
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K1:
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Old 12-04-2012, 04:56 AM   #14
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Ok, so I added 8 oz of the grade B maple during cooling and am now ready to keg it. The maple came in what looks like a wine bottle, so probably around 750 ml, so I have about half a bottle left. Should I use the rest of it in the keg? I think I will take the advice from sfrisby and dissolve it in some hot water, and rack on top of it.

What would be a good water to maple ratio, and how hot should the water be that I am dissolving the maple in? (does it need to be a certain temp to kill anything in the maple?)

Thanks

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Old 12-04-2012, 05:08 AM   #15
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Minimum amount of water possible. I would simply boil/heat some water in a tea kettle, and mix it in until it looks right. You might only need half a cup with the rest of the maple.

Assuming you plan on putting this right into the keezer/kegorator/etc. to chill and carbonate, right?

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
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Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 12-04-2012, 05:20 AM   #16
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Originally Posted by Golddiggie View Post
Minimum amount of water possible. I would simply boil/heat some water in a tea kettle, and mix it in until it looks right. You might only need half a cup with the rest of the maple.

Assuming you plan on putting this right into the keezer/kegorator/etc. to chill and carbonate, right?
Yeah, it will be going right into the fridge. Do I need to add the maple above a certain temp to be safe? I definitely should not add the maple at boiling temp, correct?
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Old 12-04-2012, 05:35 AM   #17
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Yeah, it will be going right into the fridge. Do I need to add the maple above a certain temp to be safe? I definitely should not add the maple at boiling temp, correct?
I would just have it warm enough to mix well. IMO, you're just looking to get it to get into as much of the brew as possible. Since you're putting it into the fridge after this, you should be safe from infarction. IF you're super paranoid, get the mix up to about 150-160 for a minute (or three) and you should be fine.

Temperature (°F/°C) | Time (minutes)
123/51 | 470
130/55 | 170
135/57 | 60
140/60 | 22
145/63 | 7.5
150/66 | 2.8**
155/68 | 1.0**

** Extrapolated from logarithmic curve constructed from Townsend's data.

FDA has shorter times, but since that's for milk, it doesn't have a direct correlation here.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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