Doing another RIS. Last time I added maple syrup when the krausen was dropping after a week or so. total time in fermenter was a month.
I'm thinking this time to wait and add it when kegging after cold crashing first. I know most of the yeast will drop out during the crash but it's going to sit in the keg for at least 6 months at 60'.
The question is will 2# of syrup still ferment in the keg during this long conditioning time or am I going to tap this keg in 6 months and get a blast of maple syrup beer in my glass?
I'm thinking this time to wait and add it when kegging after cold crashing first. I know most of the yeast will drop out during the crash but it's going to sit in the keg for at least 6 months at 60'.
The question is will 2# of syrup still ferment in the keg during this long conditioning time or am I going to tap this keg in 6 months and get a blast of maple syrup beer in my glass?