tag:blogger.com,1999:blog-4501361286897702641.post2066175406859067428..comments2011-04-22T00:12:22.486-05:00The Bearded Brewerhttp://www.blogger.com/profile/09272265527986943248noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4501361286897702641.post-65552732528330264882011-04-22T00:12:22.486-05:002011-04-22T00:12:22.486-05:00I just brewed a Mango IPA in a 5 gallon batch. I used I believe 4 nice big ripe Mangos and about 3-4 peaches. I tested it before pitching the yeast and it tasted exactly how I wanted it to taste. It had a slight fruity smell, cloudy and thick pour (I had to add water because it was so thick). At first the taste was pretty sweet then immediately followed by a spicy kick with a slight bitterness of a good IPA. I will be trying it again before I do a second stage fermentation to make sure that the flavor is still there. But either way I will be adding some more Mango during the second stage fermentation.Tiffanynoreply@blogger.comtag:blogger.com,1999:blog-4501361286897702641.post-69304179159749389962009-10-15T14:47:55.659-05:002009-10-15T14:47:55.659-05:00I hear ya man. Ever since I had the Mango Mama, I've wanted to brew it too!Kellyhttp://www.blogger.com/profile/17902989276783812831noreply@blogger.comtag:blogger.com,1999:blog-4501361286897702641.post-11339631368106305662009-09-17T00:39:04.792-05:002009-09-17T00:39:04.792-05:00The cheapest way is probably extract, otherwise wait for when they are in season...marcushttp://www.blogger.com/profile/02521269348946886756noreply@blogger.com