Originally Posted by MichaelBrock
at 1.055? That seems like it didn't even start to ferment
I have read a few recipes that used real pecans and the key seems to be to roast them a few times, wicking away the oil with each step using paper bags.
Typo on my part. Should have said 1.005.
I've never worked with any fat in a brew, so I'm not sure. Just did a bit of research when considering brewing up a pecan pie porter clone (Clown Shoes). The folks at Clown Shoes say they use flavoring vs. using actual pecans.
My version of this recipe took about 3 weeks to get to FG. OG was 1.060. I used the Wyeast 1469 yeast. I don't think I airated the wort well enough, it was slow to start, and never really blew the top off the fermenter like I was expecting it would. Still, what I put in the bottles tasted pretty good (it's fairly dry, but has a nice toasty quality about it).