boomtown25

Recipes 

Everyone on here knows that the golden rule is RDWHAHB. I would say the second rule (or the silver rule) is: "Leave it alone, let it do its thing, time works wonders with beer. Well, I have to beat a dead horse on that one. Last week I tried my Cucumber Summer Ale after a week of bottling. I knew it was green, just wanted to see how it was coming along. It was so rancid smelling and they were all gushers (I think I got the priming sugar calculations wrong) that I proceeded to pour out what I thought was all of the bottles (I did this cause I needed the bottles to bottle more beer) without even tasting it. Well I had put a 6 pack of HB in the fridge two days ago that I thought was Dunkelweizen, but I opened one last night only to find out it was some cucumber Ale that had escaped the death sentence. Still a gusher, but had mellowed enough to let me taste it. While it was still green and not my favorite, it had a very interesting taste which if mellowed several more weeks could turn out to be pretty cool. Needless to say, my haste has cost me about a case and 1/2 of beer that MAY have been alright cause I jumped to conclusions- GIVE IT TIME NOOBS. GIVE IT TIME.......

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PRIMARY 1: Amber Ale 8/20/11
PRIMARY 2: Oxyclean
PRIMARY 3: Irish Stout 7/17/11
PRIMARY 4: EMPTY
BOTTLED: Caribou Slobber 6/9/11 (Gone)
BOTTLED: Bavarian Hefweizen 6/15/11 (Gone)
BOTTLED: Warrior IPA 6/23/11 (Gone)
BOTTLED: Dunkelweizen PM 6/30/11
BOTTLED: Amarillo IPA 7/26/11
ON DECK: APA or Centennial Blonde

broadbill

Recipes 

I dunno, RDWHAHB and all that crap, but it sounds like you bottled an infected batch of beer (Rancid smell, gushers). By putting the 6-pack of beer in the fridge you just slowed down the bacterial growth causing the rancid smell, etc. I'd drink it quick!

Also: how exactly did you prepare the cucumber?

ozzy1038

Recipes 

So this is a do as I say not as I do post? lol All of the beer that I have brewed to date is quite drinkable after 1 week in the bottle. I always sample one after a week for carbonation. If it is carbed good then I throw it in the fridge for conditioning.

Are you using a carbonation calculator?

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On Deck: Cream Ale and Blue Moon clone for MIL

Primary: Hopped Up Brown

Bottled: Litehaus Wheat, Orange APA, Rauchbier, Willy's Cream Stout

Kegged: Tank 7 Clone renamed "Le Ferme" (dryhopped cascade, sorachi), Caramel Amber Ale, Trout Bum APA, 3 Dogs APA


Gallons Brewed Since June: 53.5
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I seriously cannot imagine a day or life without beer!

boomtown25

Recipes 

It was the first time I used table sugar as I had no Corn sugar at the house. Instead of weighing, I did a volume measure off of someone's rec. on here. If I had to guess, with the fact it was dry hopped with fruit, rancid smell, AND all were gushers- I'm going with infection. But with that being said- they still tasted better after two weeks instead of the fact I could not even stomach a sip after one week.

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_____________________________________
PRIMARY 1: Amber Ale 8/20/11
PRIMARY 2: Oxyclean
PRIMARY 3: Irish Stout 7/17/11
PRIMARY 4: EMPTY
BOTTLED: Caribou Slobber 6/9/11 (Gone)
BOTTLED: Bavarian Hefweizen 6/15/11 (Gone)
BOTTLED: Warrior IPA 6/23/11 (Gone)
BOTTLED: Dunkelweizen PM 6/30/11
BOTTLED: Amarillo IPA 7/26/11
ON DECK: APA or Centennial Blonde

ayoungrad

Recipes 

Not knowing most of the details of your batch, it doesn't sound like infection to me.

It sounds like impatience and overcarbing.

ozzy1038

Recipes 

Did you sample it when taking gravity readings and at bottling? How long did it primary for? Did you secondary it?

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_______________________________________________
On Deck: Cream Ale and Blue Moon clone for MIL

Primary: Hopped Up Brown

Bottled: Litehaus Wheat, Orange APA, Rauchbier, Willy's Cream Stout

Kegged: Tank 7 Clone renamed "Le Ferme" (dryhopped cascade, sorachi), Caramel Amber Ale, Trout Bum APA, 3 Dogs APA


Gallons Brewed Since June: 53.5
_______________________________________________
I seriously cannot imagine a day or life without beer!

boomtown25

Recipes 

definitely done fermenting. Primary for 4 weeks (3 involved cucumbers). No secondary. Carboy- undisturbed besides day I addded cucumber. No signs of infection besides smell. Beer was EXTREMELY cloudy but good color. US-05.

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_____________________________________
PRIMARY 1: Amber Ale 8/20/11
PRIMARY 2: Oxyclean
PRIMARY 3: Irish Stout 7/17/11
PRIMARY 4: EMPTY
BOTTLED: Caribou Slobber 6/9/11 (Gone)
BOTTLED: Bavarian Hefweizen 6/15/11 (Gone)
BOTTLED: Warrior IPA 6/23/11 (Gone)
BOTTLED: Dunkelweizen PM 6/30/11
BOTTLED: Amarillo IPA 7/26/11
ON DECK: APA or Centennial Blonde

broadbill

Recipes 

again, what did you do to prepare the cucumber so that it didn't infect your wort?

boomtown25

Recipes 

I cleaned and sanitized my counter, chooping sheet, knife peeler and spoon. I dipped all of the cucumbers in Starsan. I skinned all the cucumbers, cut them in half and used a spoon to scrape the seeds out. I then sliced the cucs up into julian style strips and then fed them through a sanitized funnel into my carboy.

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PRIMARY 1: Amber Ale 8/20/11
PRIMARY 2: Oxyclean
PRIMARY 3: Irish Stout 7/17/11
PRIMARY 4: EMPTY
BOTTLED: Caribou Slobber 6/9/11 (Gone)
BOTTLED: Bavarian Hefweizen 6/15/11 (Gone)
BOTTLED: Warrior IPA 6/23/11 (Gone)
BOTTLED: Dunkelweizen PM 6/30/11
BOTTLED: Amarillo IPA 7/26/11
ON DECK: APA or Centennial Blonde

PIGMAN

Recipes 

I was wondering why the cucumber ale disappeared from your signature.

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PIGMO'S BREWPUB


Primary: RIS
Bottled:
Drinking: Caribou Slobber, Cream Ale, The Innkeeper, Sweet Stout, IPA, American Pale Ale, English Bitter