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Old 01-08-2009, 06:19 AM   #1
Nov 2008
In the mountains!
Posts: 48
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Did a maple nut brown recipe from the local brew store & put 2 quarts of maple syrup in the wort as soon as I turned the heat off. aged 2 weeks in a primary, 3.5 weeks in a secondary and I just bottled tonight.

so sweet! almost too sweet...

anyone have experience with using maple syrup, and whether or not the sweetness mellows out?


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Old 01-08-2009, 06:52 AM   #2
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Mar 2008
Chicago, IL
Posts: 1,050
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What kind of syrup did you use?
What was the original and final gravity readings of the beer?
Originally Posted by david_42 View Post
only the $500,000 strippers can handle the load.
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Old 01-08-2009, 03:35 PM   #3
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Oct 2005
Oak Grove, Oregon, USA
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Normally maple syrup ferments out completely and leaves very little flavor. What was your yeast & attenuation?
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