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Author Topic: maple priming?  (Read 4307 times)

Offline erockrph

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Re: maple priming?
« Reply #15 on: September 11, 2014, 06:40:07 am »
I also tend to agree with Erock's input.  Higher grade syrup is more expensive and has a "cleaner" taste, but many folks prefer a lower grade, more robust flavor.
My main point with that is that the "lower" grade syrups hold up better to dilution because they have a more concentrated maple flavor. Which is why bakeries tend to use them as well.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline pete b

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Re: maple priming?
« Reply #16 on: September 11, 2014, 08:21:58 am »
+1 to grade b. Stronger maple flavor and a nice mineral taste.
Don't let the bastards cheer you up.