Adding Mango to Secondary

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Joe DS

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How did it come out Torshon?

I'm looking to to do a Tiny Rebel Clwb Tropica/Tropicana clone - they list on their website that they add mango, peach, passionfruit and pineapple!
I'm trying to work out two things: i) How much fruit do I add? ii) When do I add it? After primary fermentation?

Thanks all
 
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Hi all,
I have mango IPA going dry hopped and moved to secondary, I added the mango from and put it in a food processor before going into secondary.
The things is not a lot seems to be happening
Should I add more yeast!
Or Just let leave it for 2 weeks and check FG at the end.

Just not sure how to proceed, I would like some input please

Torshon

The pressure needs to build up again, so it will take longer than the first time before you see activity. Soaking in alcohol (or vodka) for a few days should kill plenty of buggers before addition.
 

Torshon

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How did it come out Torshon?

I'm looking to to do a Tiny Rebel Clwb Tropica/Tropicana clone - they list on their website that they add mango, peach, passionfruit and pineapple!
I'm trying to work out two things: i) How much fruit do I add? ii) When do I add it? After primary fermentation?

Thanks all
Hi Joe,
Came out brilliantly althou i think it could be more mangoee, added ,mango chunks think next time will find puree, the wife and son love it and the local micro pub said i should put in a barrel and sell it!
used 450g of frozen mango into secondary for 2 weeks

if you need any other answers just ask
Torshon
 

Mrhandsome

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Just a side note to anyone using mango or other pureed fruit in their beers.

Make sure there's enough clearance for any fruity krausen that results from the fermentation.

I'm currently brewing a mango hibiscus beer and the mango puree rose to the top and clogged the airlock causing a mango beery explosion! Luckily I was around at the time of the explosion so it wasn't too bad (I lost all of the mango and about 500ml of beer). I've even managed to get rid of the smell of it in my brew cupboard. Good thing I hadn't added the hibiscus yet as the walls would be stained red (with my blood after the wife killed me).
 

private4587

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Hope this thread is still active, I am thinking of doing a mango ipa using frozen mango chunks. My idea is to thaw these and then blitz them in a blender and pass through a screen and place them into a co2 purged sterlized bottle and the push them into the fermenter as per hop tea fashion after high krasusen. Any thoughts on this
 

the baron

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Yeah just thaw and add to fermenter, no fancy methods needed just put in a large bag/bags and do not puree
 

Mrhandsome

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I recently brewed another mango IPA, this time using tinned mango puree. I thoroughly cleaned and sanitised the tins before opening and added them to the primary rather than the secondary later on. The results were fantastic and I'll be using this method from now on. The only 'issue' I had was a little extra sediment from the fruit puree left in suspension, which is fine if you like a hazy beer and easily remedied with a short lagering period if you don't.
 

private4587

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I recently brewed another mango IPA, this time using tinned mango puree. I thoroughly cleaned and sanitised the tins before opening and added them to the primary rather than the secondary later on. The results were fantastic and I'll be using this method from now on. The only 'issue' I had was a little extra sediment from the fruit puree left in suspension, which is fine if you like a hazy beer and easily remedied with a short lagering period if you don't.
did you use the syrup as well or was the mango drained and washed first, and how many tins used and what amount of wort? please
 

Mrhandsome

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did you use the syrup as well or was the mango drained and washed first, and how many tins used and what amount of wort? please
It was two big tins of puréed Alfonso mango (world food aisle at Morrisons) into 10l of wort. Dumped it straight in after sanitising the tins.
 

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