Black Box Challenge
- Woody
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Re: Black Box Challenge
Just entered and thanks Chris. Too many great reasons not to. I have the same question as above. When are entries due?
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Re: Black Box Challenge
Haven't heard back on the initial beer submission date yet.
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- mckay75
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Re: Black Box Challenge
They have to be dropped off between March 6th and 9th.
- oceanic_brew
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Re: Black Box Challenge
I was so excited to brew after grabbing the contents last night that I called in sick today, brainstormed all morning, and the batch is currently boiling right now.
It actually took me a lot longer than I thought it would to come up with a recipe. Good luck and happy Brewing to you all! And try that Mikeller trippel when you go to pick up.
It actually took me a lot longer than I thought it would to come up with a recipe. Good luck and happy Brewing to you all! And try that Mikeller trippel when you go to pick up.
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Re: Black Box Challenge
What was the box contents his year? What yeast was included too? Last year was the s05 and t58
- LiverDance
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Re: Black Box Challenge
Bowserm wrote:What was the box contents his year? What yeast was included too? Last year was the s05 and t58
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"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
- Jayme
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Re: Black Box Challenge
Weird... that list was left out of our package of paper! I was kinda pissed actually... had to go through and weigh everything before we could form a recipe.
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Delta Force Brewery - (chuck norris approved)
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Re: Black Box Challenge
Heard about this too late but will be rooting for the Truro boys!
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Re: Black Box Challenge
Good looking list. Anyone brew with the turkey hops? Sounds kinda weird and/or interesting
- oceanic_brew
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Re: Black Box Challenge
I'm using a ridiculous amount of wild turkey in a hop stand.
I did a kettle (keg actually) sour over the last three days, unfortunately it smells like cheese aged inside a rotten whale intestine. At this point I'm only gonna ferment it in the name of science and I think I should ferment it at 80f the whole time just to see how much I can screw with it.
I always adjust my ph down before pitching the lacto (or grains) but this is the first time I was unable due to competition regulations. Also tried a new heating plate from mangrove jack and it could not keep the heat up to 100f in the keg.
So this beer is gonna be a Belgian dubbel, soured, funky, cheesy, with massive hop aroma.
If it's even drinkable I'll be surprised.
Sour Cheesy Turk now on tap at various NSLC growler filling stations!
I did a kettle (keg actually) sour over the last three days, unfortunately it smells like cheese aged inside a rotten whale intestine. At this point I'm only gonna ferment it in the name of science and I think I should ferment it at 80f the whole time just to see how much I can screw with it.
I always adjust my ph down before pitching the lacto (or grains) but this is the first time I was unable due to competition regulations. Also tried a new heating plate from mangrove jack and it could not keep the heat up to 100f in the keg.
So this beer is gonna be a Belgian dubbel, soured, funky, cheesy, with massive hop aroma.
If it's even drinkable I'll be surprised.
Sour Cheesy Turk now on tap at various NSLC growler filling stations!
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Re: Black Box Challenge
oceanic_brew wrote:I'm using a ridiculous amount of wild turkey in a hop stand.
I did a kettle (keg actually) sour over the last three days, unfortunately it smells like cheese aged inside a rotten whale intestine. At this point I'm only gonna ferment it in the name of science and I think I should ferment it at 80f the whole time just to see how much I can screw with it.
I always adjust my ph down before pitching the lacto (or grains) but this is the first time I was unable due to competition regulations. Also tried a new heating plate from mangrove jack and it could not keep the heat up to 100f in the keg.
So this beer is gonna be a Belgian dubbel, soured, funky, cheesy, with massive hop aroma.
If it's even drinkable I'll be surprised.
Sour Cheesy Turk now on tap at various NSLC growler filling stations!
And I'm not judging this year, darn!
Hoping it is drinkable, for your, and the judges', sake!
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- oceanic_brew
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Re: Black Box Challenge
Hahahha, you're missing out!
- amartin
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Re: Black Box Challenge
Does that mean you're competing Chris?
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Re: Black Box Challenge
Nope. Just that I'm heading out of town the afternoon of the judging, so won't be able to attend. Unless it starts at 10AM, which I'm not against, but don't believe that's the plan.amartin wrote:Does that mean you're competing Chris?
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Re: Black Box Challenge
You know, they say that Simcoe smells like cat piss when brewing (which it does), but the finished product is amazing. Hopefully your cheesy whale intestine turns out in the final product.oceanic_brew wrote:I'm using a ridiculous amount of wild turkey in a hop stand.
I did a kettle (keg actually) sour over the last three days, unfortunately it smells like cheese aged inside a rotten whale intestine. At this point I'm only gonna ferment it in the name of science and I think I should ferment it at 80f the whole time just to see how much I can screw with it.
I always adjust my ph down before pitching the lacto (or grains) but this is the first time I was unable due to competition regulations. Also tried a new heating plate from mangrove jack and it could not keep the heat up to 100f in the keg.
So this beer is gonna be a Belgian dubbel, soured, funky, cheesy, with massive hop aroma.
If it's even drinkable I'll be surprised.
Sour Cheesy Turk now on tap at various NSLC growler filling stations!
- jacinthebox
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- amartin
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Re: Black Box Challenge
We did ours up today too.
- mckay75
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Re: Black Box Challenge
Brewed mine up yesterday as well.
- Woody
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Re: Black Box Challenge
Your fu fu late with sprinkles fermented with Abbey yeast is going down Mckay! Brewed mine 1 week ago as of tomorrow.mckay75 wrote:Brewed mine up yesterday as well.
- jacinthebox
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Re: Black Box Challenge
Anyone happen to weigh the orange peel?
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- amartin
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Re: Black Box Challenge
I did, but I forget. I want to say 3.5 - 4 oz.
- jacinthebox
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- oceanic_brew
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Re: Black Box Challenge
I've used 3 oz so far and have a pile left
I like it
I like it
- Ruby
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Re: Black Box Challenge
I got 96 grams of peel.
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- jacinthebox
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