I was going for the twin overhead airlocks in a vee formation.... :p
Sent from my backyard TeePee using smoke signals.
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I was going for the twin overhead airlocks in a vee formation.... :p
Sent from my backyard TeePee using smoke signals.
Sounds good Andrew.
Young bloke at work has just started drinking his Mango Brew,he says its good.
If you are adding lime to make Fusion,Bickfords isnt the best.Ive found a 250ml bottle of Berri or Coles brand Lime concentrate is the best.250ml of Lemon concentrate makes a good Fusion Lemon,use a Canadian Blonde or Mexican Cerveza brew for best results.
Ive made GALLONS of the stuff in the past 18months.
Andrew
Guess I should update this!
Bottled it on the 15th and so far looks good.
Poured the first into a 1.25L sprite bottle as even with finings, mango and yeast was quite deep in the bottom of the fermenter and came thru the tap.
Pic below of first
http://184.72.239.143/mu/3aa0e987-d614-f22d.jpg
http://184.72.239.143/mu/3aa0e987-d65c-1e36.jpg
Curious to see how the taste is fermented, smelt pretty good but might try adding it screened with cheesecloth next time just before adding to brew or add a day or two prior to secondary ferment and bottling.
Might give it one more week then stick one in the fridge ;)
Sent from my backyard TeePee using smoke signals.
Have sampled the wares. Bottled for about 3 weeks, fermenting mango and wort together it's a wolf in sheeps clothing...
Tastewise, not too bad at all however fermenting together reduces the wheat and hides the mangoes fruitiness.
Also ends up quite cloudy and with two batches of finings, didn't clear it.
Champagne yeast worked well however being a top fermenter it floats and requires "mixing" before adding finings. This results in a cloudy messy sludge throughout the brew. :(
Plan for next brew:
Ferment Belgian white using normal
method and the right yeast to lift the flavour.
Still devising a cunning plan for the mango (meaning I don't have a clue yet...). Might try simmering it first and then slowly straining it into the wort and racking for a week before bottling. Should be enough yeast left to trigger a small amount of activity prior to bottling.
Mango is difficult to work with as it will always have solids in it that are hard to separate as I found out will all the fine fibrous material mixing with the yeast cake.
Pretty happy for a first go though!!
Andrew
I am not a moderator, I am a human being!!!
Dunno if it is relevant but I'm told a 50/50 mix of the matsos mango and chilli beers is amazing
Chili is on the cards for a late winter brew done in a full lager ;)Quote:
Originally Posted by Distortion
I am not a moderator, I am a human being!!!
Your better off lagering your brew, once it's close to finished, transfer it into another clean fermenter, add 3 teaspoons of suger, give it a stir and leave it for a further 2 to 5 days, depending on how cloudy it is, this works much better than finnings.
I don't use finnings