Added 2 cups of pecan flour for a 2 week soak and kegged on maple and pecan flavoring today with a full ghost pepper suspended in a stainless strainer. My only concern is that FG 1.054+0.000@ 59F tells me the yeast may have petered out a little. Or did the flour add more sugar to the beer that the yeast didn't have tie to convert? Either way this will be a 10% peppery sweet libation. (just realized I never posted this as I was looking for previous notes 12/13/21😄)
