Cucumber Saison...Good Idea?

Not too long ago, I had the idea of incorporating cucumbers into a recipe.  Having never tried any other commercial examples (which few exist), I had little to go off of in the terms of what to expect or even how to go about adding the cucumber flavor and aroma.  I've done many recipes with fruit additions in the past, but never anything like this.

I decided on a rye saison as the base for the cucumbers:

6.00 lb  Pale Malt
2.00 lb  Rye Malt
1.00 lb  Munich Malt Belma .5oz. at 60 min Belma .5 oz. at 15 min Belma 1 oz. at flame out I did an overnight mash for this recipe, something I am growing to like.  I mashed in at 154 degrees and let mash for 6 hours overnight.  The temperature does drop, but never below the "food safety zone", so I'm not too concerned with any unwanted "bugs" getting in.  I used 3711 for the yeast and fermented in low 70's.  My starting gravity was 1.047 with a volume of 5.75 gallons.  My finishing gravity was 1.000.  It was around the 3 week mark that I added the cucumbers.  I peeled, seeded, and chopped the cucumbers.  I used 2.6 pounds after all the skin and seeds were removed.  I added these to a secondary and racked the saison.  I did reserve a six pack of the base beer before the addition of cucumbers and added some brettanomyces B to them for fun.  I use a sterile, one time use, dropper to add the brett.  I usually just put 8 or so drops into the bottles of a yeast slurry. I left the cucumbers for only three days, (mistake?)

The cucumbers getting drunk.

After taking a sample, I realized that what I was smelling reminded me of old cucumbers.  The smell was INTENSE and a little off putting.  The flavor was not, however.  It did taste like a very strong cucumber water.  I feel that maybe the 3 days were too long or the amount was too much or the temperature at which I let the cucumbers dry-cuq was to high.  I never took in to consideration that when my wife makes cucumber water, it is always refrigerated during the "infusion" step.  Something so simple that I overlooked could have introduced a much "fresher" of a aroma.

I'm always against dumping homebrew, so I bottle conditioned the 5 gallon batch.  I used two different brettanomyces strains for some of the bottles and also did a combination of the two as well.  I added brettanomyces B and L to a six pack each as well as a blend of both to a six pack.  The remaining amount was bottled without any brettanomyces.

Adding the brettanomyces

I have yet to open any of the four different brettanyomyces bottle conditioned bottles (W/O cucumber Brett B, W/cucumber Brett B, L, and Blend).  I have been enjoying the normal version.  It is still strong, almost old (I hate to say, but probably best) rotten cucumber aroma but still with a fresher flavor to it.  I learned alot from this recipe about using cucumbers, although I'll probably skip ever trying to put them in a beer again.