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Old 08-05-2012, 04:55 PM   #101
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Originally Posted by captained

that sounds great, but if you don't mind me asking, when and how do you add the cucumber? i'm curious because i finished a batch of ahs saison with 12 oz of grapefruit juice when i kegged and it was an outstanding hot weather beer. being a fan of hendricks gin and tonic with a cucumber slice during the summer, i think i would like to brew a cucumber saison soon. thanks!
I added the cukes to secondary. I just peeled them and cut them up with sanitized knife and cutting board. I let them sit for prolly 10 days and racked to keg. Fabulous!
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Old 08-06-2012, 12:51 AM   #102
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Never heard of adding cucumbers to a brew. Sounds really interesting though. Do you really get a big cucumber flavor in the beer from it? Does the juice in the cucumber effect the brew? I always thought additives needed to be dried.

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Old 05-01-2013, 05:17 PM   #103
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Necrobump.

Question for folks. I have a saison going at the moment and am gonna do this. Any advice on how. Was thinking of just sanitizing a knife and a cutting board and peeling and chunking the cucumbers. Any thoughts? Should cucumbers be sanitized in vodka first? Or go the vodka tea route? Would prefer to just rack on the cucumbers.

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Old 05-02-2013, 03:34 PM   #104
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I made one last year and I just used a sanitized knife and board. It came out fine. Actually, people have been asking me to make it again so I'll be brewing next weekend! Cheers.

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Old 05-11-2013, 01:37 PM   #105
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^+1 i did the same thing. A simple saison base, then pretty much just "dry-cuked" it. 3.5# of just the meat, no pulp or peel, no vodka. It turned out well, despite those that just couldn't imagine cucumber in a beer. Our club guys still joke about it. I do believe I could sell it all day at the farmers market though.

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Old 05-28-2013, 07:15 PM   #106
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There is a discussion in my homebrew club going on about doing cucumber beers. One guy seems to think:

"if you try adding just cucumber the yeast will eat at it strongly and leave you with a cabbage taste so to battle the yeast from doing that you use sacrificial fruits like red apples or pears and your yeast will eat that first and leave you with a refreshing cucumber zest"

Has anyone had any issues with the yeast fermenting out the cucumber taste, or problems bottle conditioning it?

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Old 05-28-2013, 07:48 PM   #107
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I ended up Dry cucumbering for about 2 weeks. I can easily say, I'd have done 7-10 days, but I certainly had no issues with lack of cucumber taste. I'd like to think that's enough time to startup a secondary fermentation if the cukes added enough sugar. Mine did not. If you added a sacrificial sugar to the mix, you would kick off another fermentation and then risk losing your flavors (at least the aromas) through the airlock.

I did keg mine, but I also bottle condition a few from every batch. No difference between either. I also have 2 bottles left (from july/aug) that, while mellowed out, still have cucumber notes that are obvious.

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Old 05-29-2013, 04:53 AM   #108
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Sounds like a good brew for this summer. Subscribed.

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Old 06-30-2013, 08:07 PM   #109
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This is real nice with a grisette (small saison) grain bill.

1.053 OG

~71% pils
~29% wheat malt
8-10 IBU, maybe finish with a little sorachi ace or other spicy/peppery hop
A touch of coarsely crushed peppercorns if you'd like, no more than a half oz/5gal
Clean yeast strain

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Old 07-01-2013, 02:30 PM   #110
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Quote:
Originally Posted by TBaGZ View Post
There is a discussion in my homebrew club going on about doing cucumber beers. One guy seems to think:

"if you try adding just cucumber the yeast will eat at it strongly and leave you with a cabbage taste so to battle the yeast from doing that you use sacrificial fruits like red apples or pears and your yeast will eat that first and leave you with a refreshing cucumber zest"

Has anyone had any issues with the yeast fermenting out the cucumber taste, or problems bottle conditioning it?
This is interesting....My Saison definitely had a distinct flavor but not a typical fresh cucumber flavor. I would not call it cabbage though. This years batch is set to go on cukes this weekend.Maybe I will add a few pears to the party. I think the flavors would mix well anyway. I will report back and see if there is a difference.
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