Olive Oil Aeration plus Rant

[shane]

worms, there is probably way more than enough O2 present in your average wort for all the non-sterol related bioprocesses.

[bub]

Here is a link to the PDF thesis.
http://www.brewcrazy.com/hull-olive-oil-thesis.pdf
BUB

[Beermaker]

I boil 1 drop in 1 cup of water. Cool it down and add 1 drop of that mixture to my starter. Works everytime.

[boobookittyfuk]

Here is a link to the PDF thesis.
http://www.brewcrazy.com/hull-olive-oil-thesis.pdf
BUB

only a 32 page thesis???? i wonder if that is the shortest master's thesis ever written. I wonder why he didn't explore other oils. Like why is it olive oil that works...would canola or vegtable be better? what about walmart brand olive oil versus rare italian olive oils. If all these experiments were carried out in a lab it would be quite easy to set up multiple cultures with various types of oils and to be able to add them in such micro quantities.

good information non the less....Until i'm brewing 300 hL batches, i'll stick to oxygen (and yes i do have a pipet that can deliver a single uL)

[numsquat]

I boil 1 drop in 1 cup of water. Cool it down and add 1 drop of that mixture to my starter. Works everytime.

How long did you boil?

[johnnymax]

I was very interested in what Urbain was saying about Olive Oil Aeration. After a lot of forum searches I ran across this little gem: http://www.brewcrazy.com/podcast/BrewCrAzY-07-11-01.mp3
I downloaded the file and really tried to fight through to the end.
*Here's where my post breaks down into a rant, so stop here if you must.*
I had forgotten some of the reasons I deleted everything BrewCrazy from my hard drive. It made me really appreciate all of the behind the scenes work Justin puts into his shows. THANK YOU JUSTIN I don't think I say it enough. OK so I only made it to the 56 minute mark, but here is the break down.

"I'm Jonney Mack I have a dog who may have a boat? Cackle, Cackle, Cackle..... Olive Oil... Cackle, Cackle, Cackle..... one drop in a quart jar....Cackle, Cackle, Cackle.... and one drop from that into your starter....Cackle, Cackle, Cackle..... Big beers may benefit.... Cackle, Cackle, Cackle..."

Sorry the quality may be off on the show sometimes. We are constantly working on it.

If you get BYO, the next issue should have a feature article on olive oil additions to your yeast starter. It may answer a few questions. I had them edit out all the Crackles for you. LOL

Johnny

[Beermaker]

I boil 1 drop in 1 cup of water. Cool it down and add 1 drop of that mixture to my starter. Works everytime.

How long did you boil?

Typically, I bring it to a boil for 5 minutes or so, just to get good sterility and to emulsify the oil a bit.

[StPatrick]

With the Olive Oil providing the sterols. I wonder if this would work for a stuck fermentation where you wouldn't want to re aerate the wort?

I am testing this right now as a matter of fact. I heard the show and ran home and put WAY too much in my wort (6 drops). Before doing that I read all I could and came to the conclusion that the New Belgian tests were crap... which is where most people are getting their data about a fraction of a drop.

My fermentation of a saison had slowed to a crawl by day two... I needed to rouse it twice a day to keep it going. Around day four I added the oil... now it has been going non-stop for 24 hours.

WARNING: This would not be the first time I messed up a batch doing something crazy. My worst experiment was using an entire yeast cake to ferment a Midus clone... WAY yeasty with a lot of fusel taste. I heard that yeast cakes were a tried and true method for fermenting super high gravity beers. Guess mine wasn't high enough.