I had a friend ask about adding maple syrup to a brown ale for the fall. I was curious as to the affect it would have to the beer and when the best time to add it would be. My searches were fairly inconclusive.
As a newer brewer, I recently brewed a DIPA and added 1# of pure honey to the boil thinking " a nice honey flavor would be nice" i think this is a common misconception that a lot of new brewers have. Honey is highly fermentable and can dry your beer out.
My question is does maple syrup act the same way? If I want to get that nice sweet maple taste without drying the beer out, when is the best time to add it? If I add it in secondary will that spark a secondary fermentation? Or is it best to add it to during bottling?