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and the other half bottle wound up in sink and cupboard. Gusher with notes of infection. Would not recommend.
 
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Score
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Hb NEIPA
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Hand made putter from my cousin.


Oh, and a 32 oz beer-o-rita, the Hopslam from earlier, a golden nugget road beer while preggo wife was driving, and then, as pictured, the first pull of the session NEIPA (4.59%...hazy pale ale?)
 
My kettle sour following this base recipe. https://www.homebrewtalk.com/forum/threads/training-wheels-berliner-good-intro-to-sours.579458/

2.5 gallons of the base sat (is sitting) on 6lbs of fruit goop (mango, pineapple, and papaya). It's only been about 5 days, but the aroma is good. It's still very sour smell forward though...wondering if the fruits will pop at some point.

On the palate you get an instant hit of pineapple and papaya; the mango flavor is subdued. Just enough sour pucker to be easily drank from both sour and non-sour drinkers...it's good!

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Coffee- I’ve been having trouble with mango too- very subdued flavor. I get more mouth feel from mango than actual mango taste.
 
Coffee- I’ve been having trouble with mango too- very subdued flavor. I get more mouth feel from mango than actual mango taste.

Honestly I wasn't expecting it to come through, but it wouldn't been nice. Mango itself is not that strong without sugar so maybe a non fermentable could make a difference... Just an idea.
 
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