Nuts? Nuts!

So this thread got me to thinking about adding nuts to our beer for body and flavor addition.

https://www.homebrewtalk.com/f164/gf-chocolate-vanilla-ale-359499/

Then I found these:

https://www.homebrewtalk.com/f12/ah-nuts-using-nuts-brewing-140666/

http://www.flickr.com/photos/stonebrewingco/3769840432/in/set-72157621760351513/

http://www.homebrewchatter.com/board/archive/index.php/t-345.html

Particularly this: "Now here's what I believe I did do right and recommend: Use pure organic nuts and if you can, get paste. The trick is that week before you brew, set the jar upside down and let as much the oil out of the paste as possible. Every day or two you can clear the excess oil. I used 1/2 cup at the beginning of the boil and at 20 minutes left I added a quarter cup. I might consider just a bit more next time."

What are your thoughts? Has anyone experimented with this? Grind the nuts and add at the end of the boil? Secondary?
Does someone want to do all the work (Igliashon??) and report back for the rest of us?

I have seen some people talking about using peanut butter before. Never tried it myself. Although I have been thinking about experimenting with it. It may be better for colour of the beer etc if it was proper roasted nuts like hazelnut or walnut or something? Plus, peanut butter surely has too much oil in it. Would that not be bad for the beer? But that's just my thought. Worth the experiment.

I've got a recipe in the queue that's going to use wild rice, roasted pecans, indian maize, and maple syrup (probably with a little rice syrup to help it along). I got the idea to do a "Thanksgiving brew" made out of solely native North American plants, and though pecans would be a neat addition. Then I found this thread: https://www.homebrewtalk.com/f12/lazy-magnolias-southern-pecan-58853/, and that settled it!

The peanut butter oil seems to be a myth. The one guy has made a brew with it and he said he buys organic peanut butter where the oil is already separate. He turns it upside down about a week before making the beer so that more oil drains out. He said he had no problem with head retention. But who are we kidding--head retention is an issue already with gf beer. If I can get more body and more roast flavors but less head retention I"ll take it.

That's weird, I've NEVER had a problem with head retention, except in the one all-BRS brew I've done, or the various batches where I didn't mix the priming sugar in well enough and got inconsistently-carbed bottles. Even in the batches I've brewed with no steeping grains, I've managed at least as much head retention as is appropriate for style. I wonder if it's got to do with my water?