yellowforks
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- Sep 26, 2007
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I brewed up a standard pumpkin ale on Sunday, but have since thought that I wanted to do something a little different with it by adding pecans in the secondary fermentation. I know I need to boil the pecans to pastuerize them, but do I need to do something about the oils so that I don't lose all the head on the beer? Also, I figured I would just crush the pecans, throw them in a muslin bag and throw them in the carboy. Any thoughts or suggestions?