Hello all! I have a big stout sitting in secondary at the moment on some bourbon soaked oak chips. I added 2 lb. of maple syrup once primary slowed to boost my numbers (Est. OG of 1.104 and FG of 1.026) and for a slight maple taste; however, the maple was almost non existent when I transferred to secondary. I am wondering if anyone has had experience priming with maple syrup or using maple extract? This is a relatively large beer at roughly 10.5% abv, which has me thinking priming with maple syrup (~5 ounces?) would not have much of an impact. I was thinking of using extract at bottling instead, but I am not sure how much I should use for a subtle maple flavor in a good sized stout.