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I did this in Florida. oCWO, I've made it that was too. Came out great! Much better than this time. But I wanted a challenge.... [emoji35][emoji379]. That said, don't try to boil for an hour. Go by volume. Both times I got less than I wanted. First time I over boiled by a gal and half. Had that...

Racking and adding rocks was misplaced. Switch those two around for proper order.

1000 degree rocks That's how. After conditioning my barrel, it was leak proof and ready to mash and boil. Used 8 Dzn granite rocks 3 times. To bring wort to strike temp. Mash, stabilize, step, then boil. I DID NOT strain the wort from mash. Left it in. Added hops. Left it in. Mash ph was 5.3...

I've concentrated watermelon juice by boiling it. Bad idea. Never boil watermelon juice. They are in the same family as pumpkin and cucumber and squash. I can't say about the other additives. But 1 campden tab per gal works just fine to sterilize the melon juice.

Xico, time to follow up. I'm anxious for your results. Also I'd try that goes!

Great thing about this place is that ppl can voice their opinions of what they like and don't like. Being a beer forum, no need to continue on the firearm subject. Home brewing as a craft can encompass many things coming together. Supposing that style category of veg/spice beer in bjcb...

Sounds great! I love how you fermented out more and went to the dry step! I believe you will love the blend of saison to cucumber and hops. I'd like to hear if you prefer it over the 05. I bet I would. Anticipating the follow up!

It's a good one if its fresh! Both the cucumber and hop aroma diminish quickly in this beer! They use noble hops so it's bitterness comes through more. Just my opinion. Like unpeeled cucumber, lil aroma. And that company doesn't care about their patrons! So I don't care about them. Live in FL.

Yes very light in the grains, but they are blend of base malts. If you go the saison route stay within style and bump up the cucumber. What I did wasn't cucumber forward. It complimented the tomato. Saison would be great! French yeast, Pilsner malt, 90 min boil, low ibu, 4% ish, go up around...

Yes it's a 5-5.5 gal batch. I do not remove the seeds. The "seed sacks" hold more soluble cucumber water for flavor where the "flesh" will give you the aroma. Slicing thin is important for surface area to extraction.

When I make my gazpacho ale I use 3# of cucumber peeled, sliced very thin, in the secondary for 7-10 days. Flavor and aroma balance well for me with this technique

Welcome. I'm in Sebastian