Hey All,
I'm trying to get some maple flavor into a brew that I currently have in primary. Everything I've read states that maple sugar(syrup) is completely fermentable, so will impart very little maple flavor to the beer.
My idea is this: I'm thinking about priming with maple syrup, using a bit more than necessary to get the desired carbonation, then refrigerating after two or three weeks to stall the yeast and stop bottle bombs from happening. The hypothesis is that if I stall the yeast before it has time to eat all of the maple sugar, some will be left in the bottle for flavor. Is this possible? I'm new at this and I don't want to make a huge mess, more importantly, I don't want to waste a bunch of perfectly good beer.