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Old 04-12-2011, 08:53 PM   #21
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Wonder how this would work with Wyeast 3789? I just got a pack of this.

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Old 06-19-2011, 01:26 AM   #22
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Quote:
Originally Posted by goodgnus
When you say "add new yeast at bottling", what yeast and how much?

Thanks, going to make this as my first sour.
Yeah I'm also wondering about that as well.
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Old 06-19-2011, 06:49 PM   #23
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I think I just used a pack of notty or S-05. I just added a packet when i racked into the bottling bucket and didnt have any carb issues.

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Old 07-03-2011, 02:12 AM   #24
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Quote:
Originally Posted by nealf
I think I just used a pack of notty or S-05. I just added a packet when i racked into the bottling bucket and didnt have any carb issues.
Oh ok that's good to know. I've heard horror stories about bottles exploding doing that. I put my bottles in my closet too. So that would be ****ty on a whole new level hahaha. But thanks for your information dude!!
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Old 08-07-2011, 05:04 PM   #25
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Fantastic thread, after living in the shadow of The Lost Abbey in the San Diego area for a few years I've become a big fan of sours. I brewed this back in late May, it's been sitting on ~10 lbs of mango meat for about 10 weeks now and is already getting tasty. Cant wait to see how it continues to mature. After 2 days in the primary I dropped the temp and then racked it onto the mango, adding a small starter of Wyeast Lambic Blend. I've been tasting a small sample every 4 weeks and the sourness came on quickly, i guess the residual sugars from the short primary fermentation and the big load of mango gave the bugs some good food to eat. The mango is starting to hit as an aftertaste now.

For those that have brewed this, how long did you let it sit on the mango before bottling?


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Old 09-19-2011, 05:39 PM   #26
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This beer sounds fantastic, I've been intrigued by it for awhile. I brewed a variation of it yesterday:

10# floor malted Pils
1# corn sugar
.5# maltodextrin

2 oz Saaz @ 60

mashed at 151 for 90 minutes
90 minute boil
1.5 L starter of Wyeast 1388 pitched at 66F

I plan on adding a vial of WL Brett B with the mangos after the primary sacch begins to drop out.

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Old 10-04-2011, 08:17 PM   #27
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I'm adding mango & Brett to my version this evening.

Is there a consensus on mango chunks vs mango puree?

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Old 10-04-2011, 08:24 PM   #28
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Quote:
Originally Posted by dcHokie View Post
I'm adding mango & Brett to my version this evening.

Is there a consensus on mango chunks vs mango puree?
I cut up 12 large ripe to overripe mangoes into chunks and froze them overnight before thawing, adding campden and dumping into the carboy. That was in early summer though when they were much more available in the Northeast.
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Old 10-12-2011, 02:36 AM   #29
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How much of the sourness is contributed by the acid in the mangos vs the acid produced by the yeast/bacteria?

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Old 10-12-2011, 02:49 AM   #30
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Quote:
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How much of the sourness is contributed by the acid in the mangos vs the acid produced by the yeast/bacteria?
My guess is 12.7%
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