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Bottled my cherry oatmeal stout yesterday, doing a mango ipa this weekend on the conical fastferment

Brewing a Mango IPA this weekend, waiting on my fastferment to get here Friday.. also bottling this weekend an oatmeal cherry stout I have in secondary sitting on 6lbs of organic cherries for 3 weeks.. question I have is, since I pureed the cherries and racked on the stout, WHAT IS THE BEST WAY...

Thanks for the tips.. for sure not adding juice.. not really looking into a powerful mango flavor just a tad so im thinking about freezing them then mashing them and dumping then in a muslin bag inside my fastferment

Im thinking about making a Mango IPa recipe.. im thinking about 8# of fresh mangoes frozen then dump it in secondary.. waiting on my fastferment to arrive to get this going... any advice??

I have an oatmeal stout sitting on 6lbs of organic cherries.. last week when i checked the Fg was 1.030 .. fermentation has clearly stopped.. wondering if i should bottle Or leave it another few more weeks since last week the cherry flavor wasnt really there..n

Thanks @dixon917, thinking of maybe adding around 8lbs of mango since i have 3 different hops to add.. not pureeing it, mango chunks in muslin bag in secondary, thats what im thinking so far

Looking into doing a Mango Ipa soon, any help,tips would be greatly appreciated... have an oatmeal stout on 6lbs of organic cherries now waiting to bottle..

Not a sour, i think im just going to bottle this one and re try with more cherries next time,maybe 10lbs.. awaiting on my fastferment now to make a mango ipa .. thanks for the reply

Have an oatmeal stout sitting on 6lbs of organic cherries for 3 weeks in secondary.. fermentation has clearly stopped.. my question is, when i tasted last week the cherry flavor wasnt really there, should i leave it for another few weeks or just bottle it and retry with more cherries or...

I have a Bb oatmeal stout on secondary sitting on 6lbs of cherries.. Temperature about 70, airlock going crazy for about a day and a half then somehow my room temperature dropped down to around 60, when i noticed the drop, turned on the heat but noticed no more activity.. Did that ruin my beer...

Ive read that sometime shaking it a bit every certain days will help but ill just leave it alone and be patient.. So its ok for all the puree to be at the bottom after a few days?

Thankss, got a little worried after seeing no action.. So i guess now its playing the waiting game for about 2 weeks.. Should i shake it a little every so often or should i just leave it alone and test it in 2 weeks??

New brewer here.. Question is.. I pureed 6lbs of organic cherries saturday then pasteurized, cooled down then added to my carboy followed by racking my oatmeal stout on it after a week in primary.. After the first few hours the air lock was going crazy but after a day the cake of fruit that had...