Ouch, to lose 60-liters would be heart breaking -- lots of time invested, let alone the lack of pickles to eat.
What was your fermentation vessel? I almost tried one of the food grade plastic 55 gallon barrels that used to store vinegar. They can be had for about $15 around here -- but I realized those are way too big for the bushel size batch I wanted to make. Then I almost tried a 15 gallon stainless steel beer keg that I keep for brewing, but I didn't read good things about high salt fermentation with potentially lower grade stainless steel. Something about most kegs are SS 312 and you need SS 316 for corrosion resistance to the high salt. Not worth the risk. So I settled on the 10 gallon "Home Depot" water cooler. Perfect fit for a bushel of cucumbers and 5 gallons of brine.
Things are progressing quite well at the 8 day mark. The batch fermentation has proceeded at pretty cool temps between 62 and 65 degrees. I think chilling the cucumbers in ice water for a couple hours before cleaning and brining and the fact that they are in a large insulated container is keeping things cool. I wasn't sure if fermentation would add some heat -- but that doesn't seem to be the case here. The temp is slowly making its way to basement temps that average around 67.
The pH, which started with reverse osmosis filtered brine water at just over 6.0 before adding salt is now at 2.95. That seems quite dramatic a drop -- more than I expected, but I don't have a lot of experience with pickles yet. Seems like they will make it to "full sour" status sitting at that pH for another week or two.
Taste test right from the tank, no refrigerated, shows they have lost some of the crunch they had as cucumbers, but still have good snap and are maintaining their firmness. They are no longer just a salty cucumber, but maybe only approaching the "half-sour" stage, nowhere near the tang I would like to finish at. The bright green color has mellowed on the outside skin -- and most of the interior is still that slightly greenish shade of white with just a bit of translucent color creeping in on the margins.
No signs of mold or scum on the surface in the air-locked vessel -- and I think it is in the safe zone at that low pH, so all looks promising.