manortc
Well-Known Member
If you want a taste-tester for it, my brother who's planning a cucumber IPA lives just north of Milwaukee
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
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.
Couple years ago when I first started brewing (around the time this thread started), I gave about 20 cukes from my garden to someone making a cucumber hefe. They used them like a dry hop in secondary.
They gave me a bottle since i supplied the cukes. They thought it was a great beer and said it was well received at a local HB get together. I thought it was foul and swirled it.
You people have this whole "false politeness" thing going on when it comes to face-to-face encounters. Probably a result of allowing people to carry handguns or something...
Yah we're not nearly as obnoxious as you Europeans.
Unfortunately it is a pervasive trait in our culture that you can't give your honest opinion of something without being considered a jerk.
Did you ever take a drink of something and then instantaneously spray it because the taste was so not what you were expecting?
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 guidelines is enough to argue that it is still"reel" beer, s apparently wrong. I applaud creativity and experimentation.
Did you ever take a drink of something and then instantaneously spray it because the taste was so not what you were expecting? Happened to me once when I encountered a pitcher of cranberry juice in the fridge which I was expecting to be something else and took a big drink of it. Took a long time to clean up all that red spray from all over the kitchen walls.
Probably would happen again should I put cucumber beer into my mouth with the preconception that it was supposed to be real beer!
Xico, time to follow up. I'm anxious for your results. Also I'd try that goes!
I like rockfish's reply. Borage has a great cucumber flavor. It'll be used in the German mumme' I'm putting together the ingredients for.If memory serves, it was 7g dried Borage for 5-6 gallons.
It's been a while, any feedback?This past weekend I brewed a sort of Hefe/Dunkelweizen (somewhere in between). Once it was fermenting fairly well I siphoned off a gallon into a separate fermentor containing a little more than a pound of peeled and mashed cucumbers and a half oz of grated ginger.
I'll let you know how it turns out.
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