I'm a relatively new homebrewer. I made my first kit about a decade ago, made several batches and then got out of it for a decade. In the meantime I made many fruit wines and at least 1 batch of hard cider every year. Getting back into beer last year I started slow with a few kits and now want to experiment a little. I've got a nice Brewer's Best Pacific Coast IPA kit going that I added a couple oz. of fresh ginger and 1/2 tsp of crushed black pepper to in the final 10 minutes of the boil. I plan on adding mango when I rack it to the secondary - exact quantity yet to be determined. Another thing I'm wanting to try is adding another yeast, preferably a wine yeast. I think I've settled on a Lalvin 71-1122 wine yeast to give it a bit of a boost alcohol-wise and to enhance some of the tropical flavors. One of the articles I was researching said to let the primary beer yeast get a head start to give more of a beer flavor to it and pitch the wine yeast after the fermenting has started to slow down to add the complexity then. Given the fact that I'm going to be adding mango to it when I rack it I wonder if there's any further considerations. Or if the extra yeast is just a bad idea to begin with? I'm the sort that just likes experimenting, but then again I don't want to waste a batch of beer. Any thoughts?