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I have brewed a couple of smoked porters in the past few months. I based it loosely on Jamil's recipe in Brewing Classic Styles. I used 3 pounds of smoked malt and found that to be enough to give a good smoke flavor.

It takes about 30 gallons of sap to make a gallon is syrup so 7 gallons in your brew kettle doesn't amount to very much syrup. They also filter out the silt before bottling. There was such an off flavor from what I could tell was due to the mineral rich sap. If you live near any sugar...

I rinse my bottles out and run them through the dishwasher and store them upside down. When I am ready to bottle, I put the already cleaned bottles back in the dishwasher with a tablespoon of the no rinse sanitizer powder. Then I open up the dishwasher and bottle right there, if any spills, it...

I had the bright idea to replace my brewing water with maple sap once......bad idea. I also brewed with maple syrup and found that it dried out during fermentation almost completely. I haven't been brave enough to try it in another beer since.