Anyone had any luck priming with maple?

[Monkhouse]

I’m going to bottle a maple stout in a few days and although today I’ve added 120ml of dark maple syrup to the fv I know this flavour will probably all ferment out.
So, with this in mind I was thinking of priming too with maple syrup. I bottle straight from the fv via pressure transfer so will have to add it to the fv and gently stir without disturbing the trub.
Has anyone had noticeable maple flavours doing this?

 

[Dutto]

I’ve never used Maple Syrup in a brew, mainly because of the high cost of the real thing in the UK; but I can well understand your fear that the flavour may disappear!

The Good News is that most of the syrups give the amount of sugar present, so priming with the correct amount shouldn’t be a problem.

On the down-side, Stouts may often take longer to condition and therefore have more time to lose the flavour.

It’ll be well worth trying a bottle every week to see if the flavours actually stay.

Good Luck and please keep us posted on results!