Started roasting pecans about a week before brew day. Roasted 1 lb. pecan halves @ 350 for 15 mins. I crushed them coming out of the oven and laid them out on brown paper bags in order to soak up the oils from the nuts. 

Roasted two more times each time crushing them more.  

Finally I laid out the pecans on fresh paper in the garage (during 105+ temps outside) which seemed to be the most effective method.  I did this for two days and each time the paper on the bottom was completely saturated with oils.  

6/9/13 - Brewed 11 gallons of wort.  Mashed at 154 with the crushed pecans which were still not as free of oil as I would have liked.  After drawing off the pre-boil wort I tried to skim the top just in case. During the boil I also skimmed the hot break.  I'll report back here if there are any problems with head retention. 

Pitched 600 ml of slurry from a previous batch.  Started fermentation at 67.