[tschmidlin]

But you know over here we have more Dungy's than we know what to do with.  Just this past weekend, we got 15 more in the freezer.  And we still got about a month left of the season......  I can't believe they sell people buy them for $20 a piece at Pike Place.

Fixed it for you.

LOL.  Good call dude

But they're worth $20.  It's so, so good.  And that's cheaper than a ferry ride out to your neck of the woods Mic

[Jimmy K]

If you've ever picked a blue crab, $20 for a dungeness is money well spent.
 
Unless you're from Maryland...

[Jimmy K]

I'd like to do a popcorn beer - popcorn in the mash, a little salt and do everything wrong for lots of buttery diacetyl.

[denny]

I'd like to do a popcorn beer - popcorn in the mash, a little salt and do everything wrong for lots of buttery diacetyl.

I've used popcorn in the mash before.  By the time the beer was finished, you couldn't really tell it was there.

[Jimmy K]

I'd like to do a popcorn beer - popcorn in the mash, a little salt and do everything wrong for lots of buttery diacetyl.

I've used popcorn in the mash before.  By the time the beer was finished, you couldn't really tell it was there.

That's what the butter and salt is for!

[micsager]

I'd like to do a popcorn beer - popcorn in the mash, a little salt and do everything wrong for lots of buttery diacetyl.

I've used popcorn in the mash before.  By the time the beer was finished, you couldn't really tell it was there.

Pike Brewing Company in Seattle brewed a "salt and pepper" beer for the strangebrew fest I mention a couple years ago.  It was very good.  I spent lots of tokens at their booth.   
That's what the butter and salt is for!

[punatic]

...popcorn in the mash,

Funny, we've been discussing using popcorn instead of cracked corn in the mash on another forum I frequent.

[micsager]

Well, we brewed this beer yesterday.  Very freaky stuff.  And I felt pretty strange cleaning the crab with a brush to get all the sand and barnacles off.  Anyway, the crab we're about 6 hours from sea to boil pot.  We put 4 pretty big ones, in the boil with about 20 minutes left on a ten gallon batch.  Added two tsp of Old bay, some irish moss.  (OK, alot of irish moss) and it's now fermenting.........

Hit an OG of 1.066, but should have been just a bit higher.  Tasted the wort out of the test tube, and it seemed OK.  Not so crabby though.  hmmmmm.

Well, this is test batch #1. 

[gmac]

Is the fermenter opening big enough that you can "Dry Crab"?

Seriously though, you may need to make a crab broth and blend at bottling to get any crabbyness. 

[micsager]

Is the fermenter opening big enough that you can "Dry Crab"?

Seriously though, you may need to make a crab broth and blend at bottling to get any crabbyness.

I suppose we "could" dry crab? 

Thanks for the suggestion on the crab broth. 

[tschmidlin]

Did you at least taste the crab?

[micsager]

Did you at least taste the crab?

Oh yea, Kelly made these crab "things"  She cleaned all the meat out, mixed with some cheese and other stuff, put them on toasted buns, and in the oven for a few.  Very tasty

And that was dinner last night.  Even my 2 year old grandson loved those. 

[tschmidlin]

Good - at least you didn't waste the crab.  Tell Kelly hi.

[micsager]

Well, we brewed this beer yesterday.  Very freaky stuff.  And I felt pretty strange cleaning the crab with a brush to get all the sand and barnacles off.  Anyway, the crab we're about 6 hours from sea to boil pot.  We put 4 pretty big ones, in the boil with about 20 minutes left on a ten gallon batch.  Added two tsp of Old bay, some irish moss.  (OK, alot of irish moss) and it's now fermenting.........

Hit an OG of 1.066, but should have been just a bit higher.  Tasted the wort out of the test tube, and it seemed OK.  Not so crabby though.  hmmmmm.

Well, this is test batch #1.

OK guys, this beer turned out very tasty.  Needs to age a bit for sure.  But, the initial tasting says it turned out real good.  The amazing part is the head on this beer.  I bet I could stand on it.  (and for those of you I've met, you know I'm not a small guy, LOL.

Anyway, we're gonna have a few folks from our local club, and see what they think.  We brewed a ten gallon batch, so we have one for tasting, and looks like we have our first beer for the strangebrewfest. 

Next is a Tabasco/chocalate stout, and rhubarb IPA.  If anyone ahs a recipe for the stout, I'd love to hear from you.  Another microbrewery in the area brews a rhubarb IPA.  I'll check with them to see if they plan to bring one to the strangebeerfest.  If not, we will.  But, it was his idea, so he get's first shot at it.