I have read many threads about using maple on both BA and other sites and based on that, along with what is available to me I plan to use one of the below methods. What method and or advice would you recommend? Also, I have some questions about the methods. 1) adding Maple to the keg. I plan to let the beer condition for an extended period of time, cold condition and add gelatin. My thought is to get out as much yeast as possible so it won’t ferment the maple. The two questions I have on this is 1) how much maple should I add 2) should I brew a beer with a higher finished gravity in case the maple does ferment out so I don’t end up with a dry stout 2) maple infused spirals. How much and how long to let the beer sit on the spirals? The website I found doesn’t specify the weight of the spirals. The description is a pack of two and could take up to 6 weeks. Does aging the beer cold versus warm impact how fast the beer absorbs the oak/maple flavor? Should I do both? Only downside is adding both is costs. Maple is $20-$30 and the spirals with shipping is @$20 I haven’t built the recipe yet but I was thinking of doing more of a breakfast stout with coffee. Should I skip the coffee in case the coffee overpowers any subtle maple taste that does come through? Thanks for any advice/help. Cheers.