I typically brew 11-12 gallon batches and split them into two fermenters. Most of the time I'll use different yeasts or dry hop differently or something.
But I had an idea for a new experiment, and wondered how to make it work. I want to brew an American brown ale, keg one half as-is, then keg-condition the other half with enough sinamar to take it firmly into porter territory. I figured I could just add the sinamar to the sugar and water that I boil to prime the keg, but it is unclear to me how much fermentable sugar is in 4 oz of sinamar. Is there enough for me to concern myself with, or should I just treat it like an unfermentable adjunct?