I'm loving this stuff!

[kcm7473]

I started brewing about 2 months ago and I'm hooked. I jumped in feet first with a 5gal batch of applewood smoked Dunkelweizen I called Sumpfwasser, German for swamp water (I am in Louisiana&#128515. It turned out awesome! A cool glass of it with a plate of applewood smoked wild boar was unbelievable!

I just finished my second batch, a 5gal batch of Hefeweizen I call Seewasser, German for lake water. It's a little cloudier than I would like, but it tastes great.
I'm getting ready to start on another batch, a crawfish beer. I'm going for something with a little bit of crawfish boil taste that will go with boiled crawfish. I'm thinking about an ale flavored with crawfish boil seasoning packs. The packs have allspice, coriander and numerous other spices in them all in a little bag ready to throw in the boil. Hopefully it'll be worth drinking.



Hold my beer and watch this!

 

[jekeane]

Good Luck the first two sound good! The crawfish beer sounds awful, but that is based on my disdain for mudbugs!

 

[kcm7473]

You don't like crawfish? What's wrong with you? Jk, I know it's a Louisiana thing. I will say that most people who don't like them have never had them cooked right. I'd rather have crawfish than I would a lobster.
A Louisiana brewery, Bayou Teche, made a crawfish beer last year. It didn't have the seasoning in it, it was made to go with crawfish. It was ok. I want to use crawfish seasoning and see what happens. It may be really good and it may be foul.



Hold my beer and watch this!

 

[KepowOb]

I'm not sure if I'd want a crawfish beer either, but major props to you for experimenting. All-spice and coriander are used in certain beers so it very well could be amazing. Let us know how it turns out!

 

[JBOGAN]

What city or parish are you near to kcm7473?

 

[kcm7473]

I'm in Bossier City


Hold my beer and watch this!

 

[Takuie]

I love trying new recipes, go against the grain as the say. That's the one thing I love about my Mr. Beer kit that got me started into brewing my own beer. I test and experiment with my Mr. Beer fermenter (usually only make 1 gallon test batches). This way I don't tie up a precious 5 gal fermenter nor do I cry when I have to pour out something that didn't taste all that well.

All my test batches start out as 1 gallon extract brews. If I like it, I all grain it and move on to 5 gal batches.

Instead of using a crawfish seasoning, myself, I would concentrate on the 3 main spices that stand out, coriander, allspice and creole. Let us know how your recipe turns out. Would love to try a bottle of it!