Fruit/latex

In an allergy type of way? Or in a fermentation type of way? Or both?

 

I'm pretty sure that if you had a latex allergy you'd know by now as it's in many fruits and nuts. Here are a few: wheat, bananas, potatoes, tomatoes, green peppers, pineapple, avocados. I'm not sure what Chicos are...

I am so thankful that I don't have any food allergies!!!

 

Never had an issue with mangos. They make delicious beer.

 

@GormBrewhouse I don't think we're talking about any "real" quantity. I first heard about latex when I was consulting for a contract brewer who wanted to make gluten free beer. In the same way that those glutens in your beer are basically invisible, so is the latex. As I understand it there's also flouride in beer but don't stop brushing your teeth!!!

 

Sounds like a good way to strrrrettcchhh your beer budget

 

Using fresh mango in the mash, boil, dry hop or D)? Curious, thinking of something similar. I've had not so great experience with fruit additions after primary ferm, so I wanted to see what you were thinking on that.

 

This is the dirtiest sounding thread I've ever seen here. Congratulations.

 

Thanks for getting back on that.....last question(s)....how are you keeping that puree from causing infection? Are you doing anything to kill bacteria prior to pouring in the secondary? That was my issue in the past, I'd heat it up over 200, let it cool, and add in but had some issues.

 

10-4, sounds great!