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Old 08-04-2013, 04:00 PM   #11
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IMO using butter and candy-ing the pecans is a bit unnecessary. Toasting the pecans is a good idea to bring out flavor and drive off some of the oils.

Here is a BYO article about nuts

http://byo.com/stories/item/2530-brewing-gone-nuts

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.

Thanks for the motivation.

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Old 08-06-2013, 01:38 PM   #12
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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.
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Old 08-20-2013, 12:04 PM   #13
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Does the butter and the pecan oil kill the head retention?

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Old 08-20-2013, 05:01 PM   #14
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Does the butter and the pecan oil kill the head retention?
Not that I've noticed. I'll take a pic next time I pour one and let you know how long it lasted.
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Old 08-31-2013, 12:17 AM   #15
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how close was this to an actual pecan pie?

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Old 08-31-2013, 12:37 AM   #16
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I wouldn't say it actually tasted like pecan pie, but it had a nice nutty character to it that was complimented by some residual sweetness and caramel notes.

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Old 10-09-2014, 02:59 AM   #17
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I have a pecan pie ale currently in the primary and will be moving it to the secondary this weekend. How long did you have the candied pecans in your secondary? Was it the full 2 weeks?

Thanks for your help.

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