Cooper's Canadian Blonde

[BlackBag]

Made this yesterday. First brew I've done in nearly 3 months, it's good to be back.
I used 750g Light DME, 250g brewers sugar, topped up to the full 5 gallon, used Safale US 05 yeast. Has anyone made one of these and primed with maple syrup? I plan to do so using about 100g's worth, unless there's anything I should know.
On a separate issue I must blow the old trumpet with regards to something I've made that actually tastes nice.
The last brew I made, back in November, was a John Bull Limited Edition 1.8kg British Lager. The only other lager I'd made was a god awful Vina traditional. I had high (but realistic) hopes for this one. It was "lagered" in the attic at about 2 degrees for 2 months and I'd used Saflager yeast. Bottled on the 6th of January. Opened one last week, perfect. For once I've managed a brew that not only is crystal clear, and is not too sweet, AND has plenty of fizz. My past mistakes, I think, have been to do with the fact that my house is so cold. I condition the made beer by leaving it where it was brewed for a week, before shipping it of to the garage to chill and condition fully. With this JB lager I shoved it in the nice warm airing cupboard for a week before chilling/conditioning. Realising that this is where I've probably been going wrong I've been giving thoosands of my 2ltr PET bottles of ale a holiday in the airing cupboard before going back in the cold. Seems to work, they're fizzier now than owt else. Admittedly most of them still taste crap, but, it's all a learning curve.
Which brings me back to this Cooper's Canadian. Maple syrup for priming?

[brysie]

blackbag, i cant answer your maple syrup question but...

what would you compare this to commercially? and how did you prime?

[BlackBag]

No idea. I only made it on Sunday.

[brysie]

blackbag, i was referring to the john bull limited edition.

[BlackBag]

Aaaah. I see.
Probably regular Tennents (the yellow can one, not the Tennentsblowyaheedoff).