I am racking 6lbs of frozen mango to secondary today for a mango habanero IPA I brewed about 10 days ago. I was wondering if I should pitch additional yeast due to secondary fermentation with the addition of sugars from the mango using all of the remaining good cells. I am concerned because I have to bottle this batch for a competition and I've been kegging for quite a while now.
Fruit additons in Secondary
- Thread starter brewnut33
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