Has anyone succeeded in making a truly good maple beer? This question seems to be more contentuous than "what motoroil to use in a motorcycle?" or "can dirt be made into biodiesel?" or "Does God exist and what is his address?" on other forums I read. How, when and what Maple syrup to use? This is about as straight as I can get the picture:
Priming with Maple Syrup: Some flavor, under over carbing of bottles, sometimes too sweet.
Gallon in the secondary: Little maple flavor, mixing problems at times
Gallon in the primary: Maple wine with little maple flavor as it ferments out dry
Gallon in last 15-20 mins of boil: Super dry beer again with almost non existent maple flavor
Fenugreek: Supposed maple flavored herb where no one seems to have definitive results of end products having used this.
Grade B seems to be the standard "what to use" and I am thinking of using it in the secondary of an Oatmeal Stout that bubbles away on day 4 of primary. Finding it is a more difficult prospect than I imagined .
So has anyone succeeded with a maple beer and how did you do it? Did you get the balance of good Maple flavor at the right sweetness?