Originally Posted by olBigBass
I am a new Brewer. This is my 5th batch of beer. It's my attempt to clone the southern Pecan beer. I read online and it seems some people add fire roasted pecans to the secondary.
Two questions, how do I fire roast pecans lol and how do I add then to a secondary? I'm concerned with the beer being way to cloudy. Thanks in advance!
My guess is they roast them over an open flame ala campfire style/BBQ. I wouldn't worry about fire roasting them, but instead just toasting them in the oven @ 350 degrees checking every 15-20 mins to make sure you didn't burn the hell out of them. Once they're a nice toasty, brown/golden color, wrap them in a paper towel to get as much oil out (to prevent poor head retention) throw them in a bag and into the fridge to cool them down if you're toasting them on transfer day.
Once cool, the best way to secondary with them is to put the pecans in the carboy first and then rack the beer on top of them. I've never personally used pecans before, but if you're worried about clarity, you can always cold crash prior to bottling. If not, the beer should clear once they've been sitting in the fridge for a bit. Best of luck man!