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I fill one plastic P.E.T. soda pop bottle with primed beer and screw on the top. When the bottle gets hard you know the beer is carbonated.

The mango sounds like a nice addition. I have used a whole pineapple in this recipe and it was tart and tasty!

A growler sounds about right.

I'd pitch the us05 and see what happens...killer wine yeast or not.

Cooper's dry ale yeast is heat tolerant. I have had good luck using this at room temps about 70f for cream ales and pale ales.

https://www.homebrewtalk.com/showthread.php?t=24678 This really works. I use a larger stopper for growler fills. I chill the bottles before filling to reduce foaming.

Give the fermenter a swirl to roust the yeast and leave it at room temp. Hopefully it will finish. A week or two is not too long.

Yes and yes.

6 row is a good base malt. This difference between 2 row and 6 row is subtle. I have sought out 6 row to make a more authentic cream ale but I didn't notice a difference. So now I use 2 row because it is more commonly available.

If you will doing an extended lagering then rack to a secondary. Just a couple of weeks then I would leave in the primary.

For me it is the sweet corn aroma that makes it a cream ale. 70/30 malt to corn with 8 oz of carapils or flaked barley for head retention. Flaked corn is not cheaper than malt where I live. Rice will dry out the beer and add no flavor at all. Cluster hops are most traditional but Noble hops are...

If you plan to cold crash your beer you need an S-type air lock to prevent it from sucking the liquid back into your fermenter.

This post seems to suggest a diastatic power similar to 2row? http://forum.northernbrewer.com/viewtopic.php?f=5&t=87283

I don't remove the extra trim on the sheets but now that you say it, I will. I soaked one bottle with label in some Sun Oxy cleaner and water overnight with my other bottles. Part of the edge color peeled away so...Do not soak in Sun Oxy clean overnight. It wasn't a test I just didn't think...

Not side by side. I would say it reminds me of Arrogant Bastard. Bitter, piney, roasty with a dry finish.

It is said that the early German immigrants like Strohs used corn or rice to cut the protein levels of the American six row barley. My understanding is that American lagers probably had adjuncts from the beginning but certainly the 50s and 60s recipes you remember. Probably cluster hops and...

I am an all grain brewer. I use a 10 gallon Igloo cooler as a MLT. I mash with 1.25 quarts per pound of grain. I drain the first running and do a single batch sparge. I only lose a degree or two after my 60 minute mash. I do a full volume 60 minute boil. I have my process dialed in so it is...

This is my new label. I wanted to reflect the history of where I live...the Irish Hills of Michigan. I have included an image of the locally famous Spite towers also known as the Irish Hills towers. They used to be a real tourist attraction. The highest point for hundreds of miles. Now...

my new label

HBT