I did a Mango IPA (6lbs of mango in the fermenter) about 6 months ago and it was fantastic. A light carmel malt taste followed by a strong, but not overpowering, unmistakable mango flavor followed by a solid cent. and cascade hop finish. That was the first impression, two weeks after bottling. I waited a week or so before trying another bottle and the flavor was still there but weakened and much less distinctively mango. Instead it was just citrusy. I put some bottles in the fridge right then and there in hopes of slowing down the yeast. (I assumed this diminishing flavor was due to the yeast consuming the residual mango sugar) It was to no avail. As the bottles age the mango flavor kept disappearing and was slowly replaced by a sour citrusy punch.
I have just done a watermelon wheat beer and would like to avoid the same fate. It has been in the btls for 1 week and I am looking for some suggestions. Should I put them all in the fridge after 2 weeks? Is there another way to slow down the yeast? Or, should I just throw a party and make sure they are all drunk within a month?
Any info/comments/suggestions would be greatly appreciated. Thanks!
I have just done a watermelon wheat beer and would like to avoid the same fate. It has been in the btls for 1 week and I am looking for some suggestions. Should I put them all in the fridge after 2 weeks? Is there another way to slow down the yeast? Or, should I just throw a party and make sure they are all drunk within a month?
Any info/comments/suggestions would be greatly appreciated. Thanks!
