If you don't have kegging setup, the process is little different, jump to the bottling procedure.

This process works well if you keg, or keg and then bottle. This is why you may still get a little refermentation, but the yeast won't be able to ferment the majority of the syrup. Campden and Sorbate do not actually kill the yeast, but rather prevent it from multiplying.

Swirl the fermenter around to allow thorough mixing and allow 1 day before adding the syrupĪllow fermenter to sit at room temperature for 1-2 weeks just in case there's some slight fermentation still taking place.

Add Potassium Sorbate - I used 2 grams/gallon.

Crush up two whole Campden tablets (potassium metabisulfite) and add to the fermenter.

Cold crash if you can, then transfer into a secondary fermenter off the yeast cake.

Brew a beer, ferment it and let it reach its final gravity.

To do this, you'll need to use common brewing ingredients - potassium metabisulfite (Campden tablet) and potassium sorbate (winemaking aid). To successfully brew a beer with maple syrup, you'll need to make sure that the yeast aren't going to be able to ferment it. When I first heard this podcast, some sort of light must have lit up above my head, I was beyond excited. They arguably make one of the best maple-flavored beers, Double Stack. It's a technique that's briefly mentioned by the head brewer of Great Notion - Andy Miller in a Craft Beer & Brewing podcast. Solution? There is a technique that is often used for fruit additions by several breweries.

You get the point, I'm the Bubba of the maple syrup beers. I've done a maple as priming sugar, fenugreek seed beer, maple extract beer, maple in primary, maple in secondary, maple soup, maple gumbo. I have actually tried pretty much all of the methods to try to get some maple flavor in my beers. We've all heard it, maple syrup ferments out so you won't get much flavor from adding it.

Great notion brewing instagram