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Old 04-15-2011, 04:06 PM   #41
shauntraxler
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Jan 2011
Kissimmee, Fl
Posts: 278
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Quote:
Originally Posted by JPicasso View Post
This beer sounds great. After you've had a chance to carb and taste "proper" definatly post in the recipe section.

I'm curious to know if you detect any honey flavor, and if no, do you think more light DME or sugar would suffice? Do you think having honey flavor in there would be a detriment?
I have used honey a couple times, and only detected any actual honey flavor once, so I'm curious as to your reaction.
Well, honey is so highly fermentable, it's hard to get the flavor to come through. I used it mainly as a gravity booster, and for a little aid in drying/crisiping the beer. The gravity sample I took didn't have much of a honey taste, but I will see when it is carbed.



 
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Old 04-19-2011, 07:53 PM   #42
shauntraxler
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Jan 2011
Kissimmee, Fl
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Bottled today. Will sample in 4-7 days depending on what my magic plastic bottle tells me. lol.



 
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Old 04-19-2011, 09:04 PM   #43
gregger
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Nov 2010
Antelope, CA
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You have my word that I'll attempt this recipe, but only after your bottles are nicely carbed and you've had the chance to properly taste the end result. I'll probably add a little more honey or other sugar for a little more ABV. Anything less than say 5.5% is a little too light for me. Light and crisp beers I tend to drink way too fast.
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Bottled: Oat Red Ale, Peach Wheat, Strawberry Dirty Blonde Ale, Brown Sugar IPA

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The best yet: St. Nick's Dirty Stout (Vanilla Gingerbread Stout) - guessed at the recipe when boiling, didn't write anything down... DAMN.

 
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Old 04-19-2011, 11:22 PM   #44
shauntraxler
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Jan 2011
Kissimmee, Fl
Posts: 278
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Quote:
Originally Posted by gregger View Post
You have my word that I'll attempt this recipe, but only after your bottles are nicely carbed and you've had the chance to properly taste the end result. I'll probably add a little more honey or other sugar for a little more ABV. Anything less than say 5.5% is a little too light for me. Light and crisp beers I tend to drink way too fast.
I 100% agree with you on the "too light" front, however, I actually brewed this for the purpose of drinking fast. I honestly created this batch with poolside and shorelines in mind. This is my replacement to BMC. lol.

 
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Old 04-28-2011, 04:56 PM   #45
gregger
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Nov 2010
Antelope, CA
Posts: 375
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Any news? I plan on doing a half batch of your recipe, but with a little more extract to boost ABV. Looking at getting it going on Saturday. Have you sample a carbed bottle?
__________________
Primary 1: Whiskey Stout
Primary 2: Apfelwein
Secondary:EMPTY
Bottled: Oat Red Ale, Peach Wheat, Strawberry Dirty Blonde Ale, Brown Sugar IPA

In line: Cucumber Summer Blonde, Kona Pipeline Porter Clone, Bacon Porter

The best yet: St. Nick's Dirty Stout (Vanilla Gingerbread Stout) - guessed at the recipe when boiling, didn't write anything down... DAMN.

 
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Old 05-03-2011, 05:17 AM   #46
shauntraxler
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Jan 2011
Kissimmee, Fl
Posts: 278
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I'm drinking it right now. It's actually amazing. The cucumber is VERY upfront and there is little left to the imagination. It is DEFINITELY a cucumber beer, but it is also highly drinkable and is not off-putting.

If you would like it to be a subtle cucumber flavor, I would recommend lowering the cukes a bit. However, I cannot eat a cucumber, and I think this is a GREAT beer.

I'll take a picture of the next one. She sure is purdy.
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Bottled: -Peanut Butter Stout (RECIPE)
-Hop Head's Weizen-bock (RECIPE)
-Cucumber and Coriander Wheat (RECIPE)
-Banana's Foster Ale (RECIPE)
-90 Minute IPA

 
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Old 05-11-2011, 02:58 PM   #47
Guidry
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Jan 2009
Denham Springs, La
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Quote:
Originally Posted by shauntraxler View Post
Very nice.

Still, I am worried about sanitization of the cucumber. I imagine it would be fine just rinsing and dumping, but I don't want to take the chance. I also don't want to add a fifth of vodka to the secondary either.

Any other sani-lutions?
What if you soaked the cucumbers in vodka and then drained off the vodka before adding the cucumbers to the fermenter?

(I'd have to give that vodka a taste testing also after)

 
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Old 05-11-2011, 04:26 PM   #48
MDRex
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Sep 2010
Baltimore, MD
Posts: 105

I'd say you'll want to keep that vodka. The cucumber infused tequilla I made is tasting really nice. It's just Cuervo Gold, but it's not bad even just to sip at this point. At least that vodka will make some great cocktails.

My plan for doing a cucumber beer is to just throw the peeled and seeded cucumbers into the fermenter once fermentation is over and there is a good alcohol level. But now that I'm thinking about it, how would a sour cucumber brew be?

 
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Old 05-11-2011, 06:02 PM   #49
shauntraxler
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Jan 2011
Kissimmee, Fl
Posts: 278
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Quote:
Originally Posted by MDRex View Post
I'd say you'll want to keep that vodka. The cucumber infused tequilla I made is tasting really nice. It's just Cuervo Gold, but it's not bad even just to sip at this point. At least that vodka will make some great cocktails.

My plan for doing a cucumber beer is to just throw the peeled and seeded cucumbers into the fermenter once fermentation is over and there is a good alcohol level. But now that I'm thinking about it, how would a sour cucumber brew be?
If you're careful about how you prepare the cukes, I don't think there's a big chance of infection. I just went ahead and dumped them in. But I cut them with a sanitized knife, sanitized hands, and a sanitized cutting board.

Sour cucumber? Now that's stretching it. lol
__________________
Primary: Soon to be Irish Red
Secondary: DiSaronno Nut Brown (RECIPE)
Bottled: -Peanut Butter Stout (RECIPE)
-Hop Head's Weizen-bock (RECIPE)
-Cucumber and Coriander Wheat (RECIPE)
-Banana's Foster Ale (RECIPE)
-90 Minute IPA

 
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Old 05-13-2011, 11:40 PM   #50
Chello
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Nov 2007
Atlanta, GA
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I just cuk'ed half of my 10gal batch of american wheat. I used 3.5 lbs in with a couple campden tablets. I'll let it sit until i finish off the first 5 gallons and then give it a try.


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