Hello Fellow Brewers!
I have made a batch Amber Ale with some maple syrup during the boil, not necessarily for a maple flavor, but the woody flavor from including it in the boil.
Now that a few weeks have passed fermentation has finished & I'm ready to bottle.
My question for you guys is if I were to prime this with maple sugar (rather than syrup) is there an easy way for me to figure out the amount needed compared to corn sugar. Do I need to make a small test batch of priming sugar dissolved in water and compare OG?
Are there other factors to consider in this?