BeerBorg

So what does everyone think would go better with this. CAL extract or MAC extract or what? Just looking for suggestions....

That will make it a pickled beer??? Sorry, someone had to say it!

TimeTraveler wrote:That will make it a pickled beer??? Sorry, someone had to say it!

Lol!

BeerRust wrote:Has anyone attempted this? How was it? Any recipe ideas?

cucumber beer.... i'm scared (shudder) ... sounds weird enough that i might try one if i can find it. cucumber??? really? wow.

zorak1066 wrote:

BeerRust wrote:Has anyone attempted this? How was it? Any recipe ideas?

cucumber beer.... i'm scared (shudder) ... sounds weird enough that i might try one if i can find it. cucumber??? really? wow.

http://draftmag.com/beereditor/cucumber ... big-thing/

Heard of it recently. I thought it might be interesting .

The thought of cucumber beer makes me want to gag.

Kind of like celery soda.

zorak1066 wrote:

cucumber beer.... i'm scared (shudder) ... sounds weird enough that i might try one if i can find it. cucumber??? really? wow.

Don't be scared, if you like cukes it's delicious! At least the ones I've had:

http://beeradvocate.com/beer/profile/17981/73070
http://beeradvocate.com/beer/profile/16410/97626

I found this recipe and thought you might find it of interest!

http://www.riggsbrew.com/2013/09/cucumber-saison.html

BeerRust wrote:

TimeTraveler wrote:That will make it a pickled beer??? Sorry, someone had to say it!

Lol!

That's why I said somewhere to make Gose if your going to make a cucumber beer. It seems perfect if you ignore Reinheitsgebot.

http://www.germanbeerinstitute.com/Gose.html

Tabasco wrote:The thought of cucumber beer makes me want to gag.

Kind of like celery soda.

Tom, I agree!

LouieMacGoo wrote:I found this recipe and thought you might find it of interest!

http://www.riggsbrew.com/2013/09/cucumber-saison.html

Cool looking......do you know of any good Siason recipes? Also what time frame/how long , do you recommend for fermenting one?

BeerRust wrote:

jivex5k wrote:I'd say go for it man, but I'm also interested in the results lol.
You can taste the beer throughout the "dry cucumbering" phase to see how much flavor it imparts.

But as a disclaimer, I've never attempted this so...YMMV

So what I did last night was make up some cucumber water and let it sit over night. It has a good flavor this morning. So I think I might go with cucumber water boiled and a lighter dryer HME. Any suggestions ?

Boiling the water is sure to scrub out the delicate aromas, IMHO.

ScrewyBrewer wrote:

BeerRust wrote:

jivex5k wrote:I'd say go for it man, but I'm also interested in the results lol.
You can taste the beer throughout the "dry cucumbering" phase to see how much flavor it imparts.

But as a disclaimer, I've never attempted this so...YMMV

So what I did last night was make up some cucumber water and let it sit over night. It has a good flavor this morning. So I think I might go with cucumber water boiled and a lighter dryer HME. Any suggestions ?

Boiling the water is sure to scrub out the delicate aromas, IMHO.

Good point...I am probably not going to attempt this for awhile, so I still have time. But I am thinking the cucumber water in the LBK, than add the wort to that. Just still thinking through the yeast and maybe hops.....

If doing that, I'd either heat pasteurize the cucumber water, or else make it with vodka or everclear or the like and let it sit for a few days. If you just add unpasteurized cucumber water to your LBK along with the wort you are itching for an infection - the bugs on the cucumbers will be competing with the yeast for the full amount of fermentables, and there isn't a low enough PH or high enough alcohol content at that point to suppress them.

That is unless you really do want to make Gose. Then some sour bugs are good.

I'd probably personally go the vodka route, as it might extract and solubilize more of the cucumber flavor. I like doing vodka extracts of spices and herbs when I use them.

mashani wrote:If doing that, I'd either heat pasteurize the cucumber water, or else make it with vodka or everclear or the like and let it sit for a few days. If you just add unpasteurized cucumber water to your LBK along with the wort you are itching for an infection - the bugs on the cucumbers will be competing with the yeast for the full amount of fermentables, and there isn't a low enough PH or high enough alcohol content at that point to suppress them.

That is unless you really do want to make Gose. Then some sour bugs are good.

I'd probably personally go the vodka route, as it might extract and solubilize more of the cucumber flavor. I like doing vodka extracts of spices and herbs when I use them.

I'll look into the gose.

Gets more and more complex as I go through it.

Peeled cucumbers, in the boil with cucumber water that is boiled, may be the best route. Than go withe a siason yeast.