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Thanks for the info! 1 lb/gallon fermented out gave you the mango flavor you were looking for?

do you know if he let it ferment after adding it?

So is the consensus that adding the fruit at a rate of approximately 1 lb/gallon and not allowing it to ferment will not result in a beer that is too sweet?

I haven’t done anything yet! Still trying to figure out how to do it. I’m thinking add after fermentation is mostly or entirely done and let it ferment out then extract as needed at the end like you said

So would you recommend doing a combo of real fermented fruit and extract or add real fruit only but don’t let it ferment to preserve flavor

When you added it to cider did you back sweeten with it or did you allow it to ferment out?

I was going to use HBC 586 since people say it’s a mango hop but I haven’t tried it. I don’t want to get a really sweet beer but I also don’t want to lose all the fruit character so I’m trying to find that balance

Well I’m hoping to put this in a couple upcoming comps if it turns out so I definitely want to stabilize it. Is 1 lb/gallon the appropriate dose when you’re not allowing it to ferment or should I use less in that instance

I’m going to make a mango wheat that I will add habanero to via tincture. I’ve heard that mango is a difficult flavor to preserve in a beer, especially if you add it in a way that allows it to ferment. I have a 3 lb can of purée that I was planning to use but I have some questions: 1: is 3 lbs...

This is where I was leaning, I’ll just let it rip

I’m going to make a Doppelbock this weekend. To get enough yeast I made an international Amber lager using WLP833 German Bock yeast and I was planning on just racking onto the yeast cake/slurry after kegging the Amber. If I hit an OG of 1.090 for the Doppelbock then I’m going to need about 900...

Good question, I have no idea. I don’t think it should matter too terribly much. Maybe someone on here that has experience with it can chime in

Maybe my best bet would be to add biofine or gelatin in the fermentor and then use this yeast to bottle condition afterwards

After lagering in the fermentor for 6 weeks would you think you’d need to add more yeast to bottle condition it?

I just heard it peaks in that timeframe quality wise, but I typically use cold side finings and much shorter lagering times on my lager. Just haven’t made one this big before

I want to make a Doppelbock and age it for the next 6-8 months but I’m not sure the best way to do this. Options I’m considering are: 1: bottle conditioning after primary ferm and then aging/lagering in the bottle 2: bulk aging and then doing option 1 3: keg conditioning and then bulk aging in...

I’m going to try to make this beer this weekend. I will report back when it’s done. This is what I settled on: 8 lbs Rahr Standard 2-Row 8 oz Weyermann Barke Munich 8 oz Briess Caramel 60 2 oz Briess Chocolate 0.4 oz Perle (8.8% AA) at 60 0.6 oz Perle (8.8% AA) at 0 WLP833 with a 1 L Starter...

Hopefully someone on here has tried to clone it and can critique the recipe I posted cuz I would also like to make it a regular beer for me!

It’s a lager, the BJCP lists it as a commercial example of international amber lager. I was planning on using 34/70 for it

My father in law loves this beer so I want to make an international Amber lager that is at least close. I found the brewstock clone but I have no idea if it’ll turn out “right.” This is their recipe for a 5 gallon batch: 8 lbs 2 row 0.5 lbs Crystal 60 0.25 lbs Munich II 0.125 lbs chocolate 0.5...