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So I have cubed mango (only 5 so I'm guessing on weight) in my freezer. I still have about 4 days in primary. If I want to reduce extra junk in the secondary can I purée and sanitize and shoot in the primary. Last I checked it was down to 1.020 a couple days ago, so it's mostly fermented out.

Go on...

No labels were harmed in the making of this beer :). Fortunately I never produced any labels so this will now be dubbed an APA. But, who knows, I still have yet to move it to secondary soooo the mango beer still can come to fruition (<<see what I did there)

What made you go with Sorachi here? I've been thinking of a wit with low amounts of coriander and dry hopping with sorachi and Amarillo.

I have fresh mango that's in my freezer cubed...I'll thaw that. But I'm really thinking that this will be fine without it...do you have you recipe handy? I'm curious to see the differences

Ummmmm pretty sure most jobs give you breaks to be able to browse sites like this. Therefore not interrupting valuable work time. I like the label. I also think you would have just as nice a label if she had a skimpy top on. Either way bitching about this (from either side) seems juvenile...

Nothing??? Just looking for dry hop suggestions...

Not going for a Brooklyn SA clone either. Saisons are good and all, but I'll leave those to Hill Farmstead

Looking to make a nice easy drinking summer wit (possibly shandy, sans lemonade) so I was thinking a Sorachi ace Wit dry hopped with Amarillo. Possibly Summit for bittering!? Really going for lemon/orange here. Thoughts/input...

And I forgot to use the mangos

Brewed this 2 Fridays ago. Everything is going well so fat. Checked Sat and its down to 1.020 and bubbling every 6 secs still. There were some minor adjustments as I added Magnum as the bittering hop and used the centennial later in the boil broken down into a .25 at 20mins and .50 at 10...

Kinda has the Allagash Curieux feel to it. Looks good.

I live in the New England area so it's a bit of a shout out to Ethan Allen and The Green mountain Boys.

No labels yet, but here is my logo...this was hard enough to come up with, I'm sure most labels will be simple with the style on it an not much more... Logo-

Thanks again Josh! Awesome work, and very easy to work with.

I'm sure someone with more experience can help...I was basically trying to back sweeten and failed to clear the yeast...they survived and munched through the concentrate. I now have more of an apple wine than a hard cider per se.

Long story short...if your lookin for a sweeter cider you might want to consider a British ale yeast. Also if I do it again I might substitute turbinado sugar for the lt BS to give it more depth.

I have a 3 gal batch sitting in wine bottles right now that was: 3gal unpasteurized local cider 1 cup dk brown sugar 1 cup lt brown sugar 1/2# local wildflower honey It was pitched with wyeast 4766 cider yeast. After the primary fermentation I cold crashed, and added concentrate to the...

Getting a hydrometer and a wine thief would help loads here. You can never be too certain just by going off of bubble activity.

Is there an area to attach a sketch. Kind of have something in my head that's been translated just needs to be refined...