This is a confusing answer... Certainly you can have a short boil or certainly you need a full boil?

Okay so no growth phase at all. Not going to be able to get my hands on that amount of yeast so I'll probably do a multi step starter

Any guesses on how much is enough? Two packets of liquid? More?

I think the main bacterial inhibitor is not the lack of sugar, but the ABV. Most stuff can't survive high ABV

I would also add just a little bit of cardamom in the tail end of the boil. If you're feeling really adventurous, you could make this a sour to give it the tangy flavor from the yogurt

This sounds delicious. What tastes exactly did you get? Obviously mango, but did you taste any of the spices that typically go into the lassi such as cardamom or cinnamon? Did it have a tangy flavor like the yogurt would provide?

I was looking at the ingredients for smuckers, but I don't have any reason to use that one in particular. If you have a suggestion on which would work best I'm open to it

This question is old I know, but for anyone coming by, Trader Joe's often sells a soda labeled "Ginger Brew" in swing-top bottles. They are quite hefty, and could certainly take the pressure if you can get through enough bottles of it to make a batch

Any idea about the amount of spices to add to a one gallon batch? Having never worked with spices before I'm worried I'm going to get the spice levels all wrong

Do you mean that's what will turn out if I brew my recipe? Otherwise that's pretty far off the mark on what I'm looking for. I'm going for cloudy like a Hefeweizen, and if anything I'd go for at least some diacetyl. I suppose I could replace corn adjunct with lactose, but that takes us well outside of the Cream Ale category.... I'm mainly looking for advice on spice levels to use so that I don't feel like I'm drinking a clove.