Absolutely! I like using fresh whole fruit whether that's frozen or locally grown. I feel like I get a better result, rather than a bottled puree with some preservatives. Let me know how it goes! Cheers!🍻
I recently did a Mango jalapeño blonde ale. Added both diced and thawed (previously frozen) to secondary. The jalapeño came through perfectly! The mango (2 lbs for 5 gallon) was a little light, but I expected it.
Thanks for sharing. That sounds good. That reminds me of a beer I did last year with chili pepper Tincture and prickly pear cactus fruit. The sweet with a slight pepper bite makes for a good beer. I did the prickly pear in the secondary and added the pepper tincture right to the keg.
Great video. Thanks for putting it together. I’m brewing a wheat beer and wanted to add mango to it. I think I will try your method. Trying to clone ‘mango cart’
I've been trying to do the exact same thing. I added the frozen mango to my secondary, fermentation went wild. I ended up with a cross between wheat bear and mango wine. Very dry. Next time I'll leave it in the primary longer than 2 weeks. How did yours turn out?
BY the way, one thing I did different was to try to pasteurize the frozen mango using sous vide at 150f for 15 minutes. That may have made a difference. Next time I may skip that. I didn't care for the results of my first attempt, some friends really liked it. I think they are more fans of free beer than craft beer though!
I've done this dozens of times and it's important to make sure you're not getting a lot of yeast transferred to your secondary so you want to make sure that the primary fermentation is fully completed. No need to pasteurize if it's already frozen fruit, The pasteurization is what gave it the wine flavor. Next time skip that and try it again! 🍻
I use a probiotic drink called Goodbelly. That has the souring agent in it. After the second day I use a US-05 yeast packet for fermentation. Check out one of my sour brew day videos to see the whole process.
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I love brewing with fruit. Nice video!! Those big mouth fermenters sure make things a lot easier.
Thanks! They sure do. I wouldn't go back to a standard glass fermenter. Glad you liked it! 🍻
Great video and tips. I've done a few fruit beers but always went the easy canned puree route. I want to try this method instead. 🍻
Absolutely! I like using fresh whole fruit whether that's frozen or locally grown. I feel like I get a better result, rather than a bottled puree with some preservatives. Let me know how it goes! Cheers!🍻
I recently did a Mango jalapeño blonde ale. Added both diced and thawed (previously frozen) to secondary. The jalapeño came through perfectly! The mango (2 lbs for 5 gallon) was a little light, but I expected it.
Thanks for sharing. That sounds good. That reminds me of a beer I did last year with chili pepper Tincture and prickly pear cactus fruit. The sweet with a slight pepper bite makes for a good beer. I did the prickly pear in the secondary and added the pepper tincture right to the keg.
Great video. Thanks for putting it together. I’m brewing a wheat beer and wanted to add mango to it. I think I will try your method. Trying to clone ‘mango cart’
Awesome! 💯 let me know how it turns out! 🍻
I've been trying to do the exact same thing. I added the frozen mango to my secondary, fermentation went wild. I ended up with a cross between wheat bear and mango wine. Very dry. Next time I'll leave it in the primary longer than 2 weeks.
How did yours turn out?
BY the way, one thing I did different was to try to pasteurize the frozen mango using sous vide at 150f for 15 minutes. That may have made a difference. Next time I may skip that.
I didn't care for the results of my first attempt, some friends really liked it. I think they are more fans of free beer than craft beer though!
I've done this dozens of times and it's important to make sure you're not getting a lot of yeast transferred to your secondary so you want to make sure that the primary fermentation is fully completed. No need to pasteurize if it's already frozen fruit, The pasteurization is what gave it the wine flavor. Next time skip that and try it again! 🍻
Could you use priming sugar after u pull out the added fruit or would it be too much sugar and cause bottles to pop ?
It may be too much sugar. I've never tried to be honest.
Very informative video, rhank you so much. What yeast are you using for the sour, philly?
I use a probiotic drink called Goodbelly. That has the souring agent in it. After the second day I use a US-05 yeast packet for fermentation. Check out one of my sour brew day videos to see the whole process.
@@CityscapeBrewing thanks 🙏
Thanks for the video, just verify, I don't need to sanitize the defrosted mango?
If you are using frozen, there should be no reason to sanitize it, the freezing process kills any bacteria that would be on it. 🍻
question; could pasteurize a fruit puree in a Vitamix if you let it blend long enough to heat the mixture
No you either need to freeze it or bring the temperature up to 150 to 170° for 15 minutes. You couldn't blend it long enough to pasteurize.