Fermenting #3: Coopers Gir Kesar (Mango Lager)

The Mango Lager has finished its work fermenting the mango pulp that was added on Wednesday, 3 May 2017, it took only a couple of days to get back down to a FG of  1.010. Then since then it's been cold crashing for the last 10 days.

Was going to bottle it all up this afternoon, but there seems to be quite a bit of mango pulp floating around in the fermenter above the tap.

I gave it a "slosh" around to maybe help the layer start to settle but it's just stuck there refusing to budge.

I have some Leaf Gelatine that I was going to experiment with, as many home brewers use gelatine to get their beers to clear. So I thought that since I have nothing to loose I decided to add some to this batch to hopefully get that layer to the bottom so I can bottle this batch up.
 

So what I have done in soaked two Gelatine Leaves in 300ml of cold tap water for 5 minutes, then microwaved the liquid in short blasts until the temperature reached 70'c. Then added this directly into the primary (hot). I'll let it sit at a cold temp (6-8'c) for a few more days and see what happens.

Fermenting #2: Coopers Gir Kesar (Mango Lager)

The Final SG of the coopers lager has now been at 1.010 for the last few days so today I added BOTH tins of mango. 1.7kg of mango pulp in total and gave it a good stir up.

The beer before adding the mango tastes fine, not like a Lager mind you, more Ale like. So at least I now know that my yeast bank is working okay.

So that's about 340g of extra fermentables added to the mix. It's gone a great colour, not sure how long to leave this fermenting now, but at least a week I expect.

Rechecked the current SG AFTER adding the mango pulp and the SG has gone up by 10 to 1.020 but i don't expect that will all be fermentable sugar. I'm guessing the final ABV to be around the 4.5% mark

Beer starting Original Gravity 1.038 + Mango Pulp at 0.010 = Combined Original Gravity: 1.048 giving a ABV of 4.99% less the unfermentable sugars.