re: Can y’all post your crawfish boil recipes???

Contrarian. Do better.

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Am I the only one that struggles with an overly salty third batch?

I can nail the first two sacks but then the third always comes out super salty and less heat - and I've tried making adjustments but I always seem to fail.

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I don't see why you'd try to use the same water for 3 batches, but apparently my cooking style isn't the norm.

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It would help if you provided some details about what adjustments you make in your additional batches. What are you adding and how much in your 2nd and third batch?

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Typically .5 Zatarains jar/.5 Louisiana bag seasoning + 4-8oz liquid per sack.

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What's wrong with using the same water for 3 batches? I believe the consensus here (rare for crawfish, I know) is to change water after 3, maybe even 4 batches. I've always done 3 batches for 13+ years and the 3rd batch is usually my favorite.

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This is wild to me. Why not have them all be consistently good?

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Typically .5 Zatarains jar/.5 Louisiana bag seasoning + 4-8oz liquid per sack.

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Not sure how big of a pot you are using, but even in a 100 qt pot, that is a shite load of salt you are adding, assuming that is 1/2 of a large jar / bag of Zats and Louisiana seasoning. I add about the same amount of liquid boil as you do.

My rule of thumb, and I'm pretty sure I got this from many other posts on here, is to use about half the amount of seasoning in your second batch, as you did in your first batch.

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This is wild to me. Why not have them all be consistently good?

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They are all consistently good. I usually add more heat in the third batch (since not everyone likes it very hot and fewer people are eating by that point) that I didn't in the first two, which is why it is usually my favorite. My point was that I don't notice any degradation in the third batch. Maybe it's because I thoroughly clean my crawfish?

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I'll try that tomorrow. I just noticed how it would go from a really awesome 2nd batch to a really bad 3rd batch (due to salt).

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How much are you adding in the second batch? And do you dump ice in during the soak?

Also, pull a few crawfish out and taste them earlier than you have already been doing. Pull them all out when the meat is the right saltiness. That could help prevent them from getting too salty as well.