All-Grain - Drunk Owl Mango - Page 4

**dcHokie** · 01-12-2012, 01:56 PM

my batch is at about 4 months now, just noticed a white powdery pellicle beginning to form on top of the mango, not the greatest pic though:

**mxstar21** · 01-16-2012, 08:28 AM

So glad I found this thread! I am headed to Afghanistan in March, and will try a Belgian Golden Strong Ale base with WLP 565 since I can ferment in the garage at 85F. I plan to rack to a secondary with 7-8 lbs of mangoes and a vial of Brett B. I plan on racking to the secondary a week or so before leaving, and letting it sit in the secondary for the 6 months or so I will be gone. Its nice being in a place I can get fresh mangoes year-round! Hopefully the WLP 565 spice doesn't over-power the mango, but I want to have a batch going while I am gone, and this sounds kind of good to me. Any thoughts?

**niquejim** · 02-14-2012, 05:30 PM

Go for it. It takes the better part of 14 months for this beer to get really good. I don't have mangoes year round, but in the summer everyone I know that has mango trees always ask if I want some. I always say yes, whether I'll be brewing or no

**mxstar21** · 02-19-2012, 06:02 AM

Few questions. I am going to be using German Pilsner and Maris Otter for the grain bill, corn sugar, and WLP 550. I was wanting to use WLP 565 but the only LHBS on Oahu was out of it until the 24th.

I plan to rack to a secondary after 1-2 weeks (fermenting in temp controlled fridge). Would it be ok to let the beer sit in the secondary on mangoes for 6 months, or would that cause trouble?
Any tips? Last brew before I go to Afghanistan, and I want to come home to a great beer!

**smokinghole** · 02-19-2012, 02:23 PM

Who's going to make sure your air lock doesn't dry out? Just figured I'd ask because I wouldn't rely on the wife/girlfriend/roommate. When I went to Turkey my was put in charge of maintaining my cigars. She practically ruined each and every one I had. I'd put something like a food grade silicone oil in the airlock as insurance as long as it's a glass carboy.

NeuroJoe · 02-19-2012, 07:11 PM

Quote:

Originally Posted by mxstar21

Few questions. I am going to be using German Pilsner and Maris Otter for the grain bill, corn sugar, and WLP 550. I was wanting to use WLP 565 but the only LHBS on Oahu was out of it until the 24th.

I plan to rack to a secondary after 1-2 weeks (fermenting in temp controlled fridge). Would it be ok to let the beer sit in the secondary on mangoes for 6 months, or would that cause trouble?
Any tips? Last brew before I go to Afghanistan, and I want to come home to a great beer!

You may want to keep an eye on the SG during the primary. I use wlp550 as well with this recipe and typically put the primary in my fridge to knock out the yeast after 3-4 days of vigorous fermentation (1.020 or so). If you let the sacchromyces eat too much of the fermentables, there will be comparatively less for the souring bugs to metabolize. The mango does add sugar back in too obviously but I've had good luck with the schedule above.

What are you planning on using in your secondary for fermentation? I've got 3 carboys in my basement with wyeast 3278, they've been at 60-62 for a few months now and the flavor is starting to mature nicely. Planning on making a batch every 3 months or so to keep it rolling along!

**mxstar21** · 02-21-2012, 06:43 AM

Quote:

Originally Posted by smokinghole

Who's going to make sure your air lock doesn't dry out? Just figured I'd ask because I wouldn't rely on the wife/girlfriend/roommate. When I went to Turkey my was put in charge of maintaining my cigars. She practically ruined each and every one I had. I'd put something like a food grade silicone oil in the airlock as insurance as long as it's a glass carboy.

I was planning on using .5 or so of a liter of cheap vodka in my yeast starter flask and a blow-off tube in my temp controlled fermenting chamber. We have a neighbor coming to check on things once a month or so who lives up the street, but I think this maybe the easiest.

**mxstar21** · 02-21-2012, 06:49 AM

Quote:

Originally Posted by NeuroJoe

You may want to keep an eye on the SG during the primary. I use wlp550 as well with this recipe and typically put the primary in my fridge to knock out the yeast after 3-4 days of vigorous fermentation (1.020 or so). If you let the sacchromyces eat too much of the fermentables, there will be comparatively less for the souring bugs to metabolize. The mango does add sugar back in too obviously but I've had good luck with the schedule above.

What are you planning on using in your secondary for fermentation? I've got 3 carboys in my basement with wyeast 3278, they've been at 60-62 for a few months now and the flavor is starting to mature nicely. Planning on making a batch every 3 months or so to keep it rolling along!

Not sure if I will be adding mangoes to this one. I brewed my batch today, but I won't be able to get any Brett before I leave. The LHBS in Hawaii doesn't carry it, its special order only, and can't get it in time. I am afraid to add fruit and let it so long, so I may just keep it as a Belgian Golden Strong Ale. Just gonna let this one sit in the temp controlled fridge while I am gone. Should be pretty good!

**niquejim** · 02-22-2012, 12:13 AM

You can't get bottles of Orval? The sediment at the bottom is all I've used and it's been fine 3 times now

I always let it sit on the mangoes(actually they float

) at least 6 months

**mxstar21** · 02-22-2012, 03:36 AM

Quote:

Originally Posted by niquejim

You can't get bottles of Orval? The sediment at the bottom is all I've used and it's been fine 3 times now

I always let it sit on the mangoes(actually they float

) at least 6 months

Maybe I will do the mangoes? I haven't seen Orval here in Hawaii. There are only a few (like 3-4) places that have a good selection of beer, and Orval isn't one of I have seen.

I did a starter with 2 vials of WLP 550, and fermentation kicked off pretty fast, and so far it looks and smells great in my satellite fermenter. I will rack to a glass carboy before I leave and keep it in a temp controlled fridge at 75 unless you guys recommend a better temp. I will probably do the mangoes after all.