BeerBorg

Might also depend on what the "maple" was in the oatmeal. If it wasn't actually maple sugar, but some sort of artificial mapley stuff with complex dextrins or something, it might not ferment.

Real maple syrup does ferment out and not leave any sweetness unless you use so much that your abv achieved makes your yeast sad. But that's why if you use that you want your beer to have some residual sweetness, otherwise it tastes more woodey vs. maple, which I think I mentioned above..

Randy Mosher recommends fenugreek herb in his book, "Radical Brewing", because it is what is used in flavoring imitation maple syrup.

alb wrote:Randy Mosher recommends fenugreek herb in his book, "Radical Brewing", because it is what is used in flavoring imitation maple syrup.

The herb or the seeds? The seeds do have a maple character to them, but there is also a celery thing going on with them. It might be something that some people notice and others don't, but I am one that would also taste the celery. I have used the seeds in Indian food, and the herb in Indian flat breads.

Seeds. Sorry 'bout that.