Hey everyone,
Did some searches on the forum regarding this, but it seems most people talk about using the syrup as a priming sugar for bottling or kegging. I was thinking of throwing some (~16 oz) of Grade A syrup I made when I was in CT into my winter warmer porter. The idea came from our beer club, as we are all brewing the same beer but changing something on it and comparing it to the real version (Anchor Porter).
My idea was the syrup, in which I want to add it to the secondary in hopes it would pull some of that maple and sweet flavor into the beer, almost like the Life & Limb from Sierra/Dogfish did. Was thinking about heating it up to ~70 F as that is what my porter will be fermenting at, and hopefully it will be liquid enough that the yeast will be able to take it.
Just wanted to see if anyone has done this before or if could recommend something.
Did some searches on the forum regarding this, but it seems most people talk about using the syrup as a priming sugar for bottling or kegging. I was thinking of throwing some (~16 oz) of Grade A syrup I made when I was in CT into my winter warmer porter. The idea came from our beer club, as we are all brewing the same beer but changing something on it and comparing it to the real version (Anchor Porter).
My idea was the syrup, in which I want to add it to the secondary in hopes it would pull some of that maple and sweet flavor into the beer, almost like the Life & Limb from Sierra/Dogfish did. Was thinking about heating it up to ~70 F as that is what my porter will be fermenting at, and hopefully it will be liquid enough that the yeast will be able to take it.
Just wanted to see if anyone has done this before or if could recommend something.