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Maple goes very well in porters and stouts. I have also had a few barleywines and scotch ales with maple in my area that I was quite fond of. As has been mentioned before though, be aware that maple syrup is a tough ingredient to work with in terms of preserving the flavor...I've got a maple...

Right off the bat, I have no real suggestions on this one...although if it helps there was a special beer made by Dieu du Ciel which reportedly contained a large portion of morels; here's the description from the website; it may be worth doing some research on this beer to help you out: Umami...

Sounds like a plan, go for it!

I'll leave it in secondary for 2 weeks, by then everything should quiet down. Homebrewing is always an exercise in patience!

Last time I checked it was at 70F. There is a thin layer of froth on top that formed a few hours after the transfer, not really a krausen, but enough to make me think there is still some fermenting to be done.

I made a spiced Belgian ale with ginger and coriander. I used half an ounce of coriander seed and crushed them in a ziploc bag before adding them to the boil at 10 minutes. The flavor was very mild by the time I bottled, almost undetectable. I would suggest crushing them before adding to the...

After 3 days straight (10 total days in primary), the gravity remained at 1.030...so I decided to rack it over to secondary. Filtered out all the peppers and as many seeds as I could. It actually tastes pretty good so far...pretty excited to see how it conditions. I've got some fairly...

Sounds good, I'll just need to take it easy and let the yeast run its course. Will I even need a secondary fermentation stage if I leave it for 3 weeks? My only reservation with extending the primary fermentation is due to wanting to preserve as much maple character as possible by moving it...

I may try using some syrup at the bottling stage...I sampled a little and it's got plenty of smoky/earthy notes with a nice tingling heat, not much maple coming through and seems a little drying. I thought I could compensate for this by mashing at a higher temperature. Just checked the gravity...

Hmm, interesting. I was figuring that the maple syrup would likely not come through as much as I would want, but I had to give it a try, being a huge maple enthusiast. I imagine that the syrup will impact the palate of the final beer to some degree, leaving behind some traces of...

Brand new to this forum although I have been using the site as a resource for some time. I've only recently gotten back into brewing and have moved away from beer kits to begin with partial mashes...much more rewarding! This is my first 'experimental' brew...I am more interested in taking...