I'm working on some sort of nut brew for the relative near future. A pecan pie beer does seem like a good idea. Im thinking toast the pecans, and use molasses or dark belgian candy sugar to give that rich deep caramelized sugar flavor.
I think I found my next brew. Thank you. Might do a pumpkin spice at the same time. Now a question. How critical are the fermenting temps? Would it be wise to have a second fridge? Even in the basement here I can pretty much maintain 67f-70f.
I would try to get a few degrees lower than you can currently get. You don't want a bunch of yeast derived flavors interfering with the pecan pie character.
The only thing more asinine than stupid rules is the enforcement of rules simply because they are the rules.