So I was doing some woodturning today and ended up with a chunk of pecan. I split it and chopped it into cubes. I toasted them lightly and now they are soaking in alcohol. I am going to soak them while a batch ferments and then add them to secondary. Any recommendations on a base style or recipe? I was thinking pale ale, but not real sure. As a side note, 2 hours into soaking it smells amazing.
Recommendations?
Recommendations?
