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We have a trivia question in order to register to prevent bots. If you have any issues with answering, contact us at cass@bartowel.com for help.
Introducing Light Mode! If you would like a Bar Towel social experience that isn't the traditional blue, you can now select Light Mode. Go to the User Control Panel and then Board Preferences, and select "Day Drinking" (Light Mode) from the My Board Style drop-down menu. You can always switch back to "Night Drinking" (Dark Mode). Enjoy!
Alternate Priming Sugar?
I have a question about priming my pumpkin beer. I just got back from Montreal and while there I picked up enough maple sugar (about 250g) to prime 5 gal. of beer IF maple sugar is appropriate for priming homebrew. Will the maple sugar (a) provide sufficient carbonation and (b) infuse the finished beer with any detectable maple flavour?
I use to play with odd sugars in Belgian brews. A couple of times I split batches & primed with different things. Using the same stuff in the secondary & for priming certainly makes it more detectable. (I liked using raw cane/jaggery sugar for secondary & priming dubbels).
It'll probably be subtle, but might add a nice dimension. There's a natural herb or something that's used to flavour Aunt Jemima's fake syrup, and I think it was suggested in Mosher's Radical Brewing for homebrew flavour as well. Can't remember what it is... but you could add a bit to the secondary if you want to ensure some maple flavour.
Sugar rather than syrup is definitely a wise choice for priming. The variable moisture content in syrups is a REAL pain. For the maple sugar, you should be able to find the potential extract (it may even be in Radical Brewing) and adjust accordingly.
It'll probably be subtle, but might add a nice dimension. There's a natural herb or something that's used to flavour Aunt Jemima's fake syrup, and I think it was suggested in Mosher's Radical Brewing for homebrew flavour as well. Can't remember what it is... but you could add a bit to the secondary if you want to ensure some maple flavour.
Sugar rather than syrup is definitely a wise choice for priming. The variable moisture content in syrups is a REAL pain. For the maple sugar, you should be able to find the potential extract (it may even be in Radical Brewing) and adjust accordingly.