Mango can be hard to judge, lots of trial and error. If you keg, add it to the keg and get after it. I have used mango to flavor my cider to good effect, three pounds to four gallons. Obviously cider is not the same as beer. I would try it out at the very end, a couple days before packaging.
I brewed Saturday, a lovely cream ale. Hit my numbers and then tossed a massive overpitch from the harvested 2565 from my recent Kölsch brew day a couple weeks ago. Pitched it around noon and was bubbling by 5 that afternoon. Down from 1.045 to 1.019 currently. I'd say the yeast is healthy
Didn't read through most of the posts. What are the typical FG's on your extract batches? Perception of residual sweetness is individual. I've had beers finish below 1.010 that seemed sweet, but other people said they were fantastic and not sweet. Have you tried just bumping up the IBU just...
There's Brulosophy xbmt's out there that show oxygenation and aeration are different obviously, but still end up with the same result and no notable differences in beer quality. I still use a sparge nozzle on my hose as it runs into my fermenter going through a mesh strainer. At the homebrew...
I mean most yeasts will ferment wort with whatever the grist is comprised of. It's more a stylistic thing to use those types of yeast that are POF+ and give off the esters that are commonly found in wheat beers. There are quite a few beers that have wheat in the grist and typical ale yeasts...