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Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

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Author Replies
Ryan
01/26/08 08:02 AM  
Re: A new way to aerate - using olive oil!
I made a starter last night with a drop of olive oil.

decided not to use a stir plate. This morning there is a huge head of kreusen on the starter like I've not seen before. Looks like its off to a good start.

Baums
01/28/08 12:37 PM  
Re: A new way to aerate - using olive oil!
I'm not sure how you can tell whether the olive oil is helping or not.

For instance it may be hard to interpret the krausen, since

a. the oil itself could affect it (though I'd expect negatively)

b. you could throw any remotely healthy yeast into wort with no aeration AND no olive oil, and get some kind of krausen, maybe huge

c. I think stir plates tear down krausen, so you'd have to compare it to a starter that's also not on a stir plate.

I'm not saying the olive oil won't work--on the contrary I'm sure it will to some extent. But it's hard to figure out how much it's helping.

I'd like to hear how it turns out. Since the olive oil doesn't provide a source of sterols, you may want to aerate at some point in the process... even if it's just the wort.

Ryan
01/28/08 01:12 PM  
Re: A new way to aerate - using olive oil!
Hey Baums

All good points. This was a yeast cake that I had in a glass jar in my fridge for the last month. I was skeptical that I would have a super viable (let alone healthy) yeast colony, so I was happy to see the strong starter. It had taken off in about two hours.

I will let you know when the beer is done. I pitched last night into about 4 gallons of IIPA (SG 1077) and it kicked off like a rocket (lag time about 45 minutes).

Your point is still well taken however; it is impossible to know how much of this is due to the oil. Unfortunately, without replication and controls this will remain the case.

Ahh, homebrewing science is full of caveats.

Frankly I'm just happy its fermenting. The brew session to which I pitched this yeast was the worst ever. See other thread on Ross' dilema.

Ryan
02/03/08 05:32 PM  
Re: A new way to aerate - using olive oil!
Well the results are in

I got 84% attenuation from WY1056 in a 1076 wort!

I have to conclude that the olive oil contriubted something

Joelle
02/05/08 10:09 AM  
Re: A new way to aerate - using olive oil!
One of the guys in my homebrew club has done this with his last three batches or so. He used one drop in a 5 gallon batch and he said the fermentation really took off quickly. I tried the first beer he did with this method and the head retention was fine.

Joelle

Joelle
02/05/08 06:40 PM  
Re: A new way to aerate - using olive oil!
A guy in my homebrew club started doing this about three batches ago. He adde one drop into a 5 gallon batch. He says the fermentation took off quickly and went well. I tried the first beer he did using this method. The head retention seemed fine and the beer was good (it was a munich dunkel).

Joelle

Ryan
02/05/08 06:52 PM  
Re: A new way to aerate - using olive oil!
Ryan
02/05/08 06:52 PM  
Re: A new way to aerate - using olive oil!
Oops

Hey Joelle

do you have amnesia?

Brendan
11/20/09 02:28 AM  
Re: A new way to aerate - using olive oil!
I just brewed with olive oil last weekend. Brewed two 5 gallon batches of identical beer (a light ale with Dry English Ale Yeast). I prepared a very dense starter for 6 days, then split into two 500 ml starters, adding one drop of olive oil to one starter 5 hours prior to pitching.

I aerated one batch thoroughly and pitched the olive oil yeast into the other. Both were strong fermentations, 4 days to completion for the aeration and about 6 for the olive oil. I haven't checked attenuation yet, will do that next week.

One oddity is with the consistency of the yeast slurry in the olive oil batch. It is gooey, meaning that the yeast is sticking together much more than expected and more than the other aerated batch. CO2 bubbles are rising from the slurry encapsulated in a yeast bubble, then the yeast falls back to the bottom congealed, not like traditional yeast clumps. Interesting.

I am primarily interested in attenuation and taste. I should be able to taste the esters if any more are present. So long as the olive oil beer attenuated equally or more and it doesn't taste of more esters, it will be a success.

PS - I fully agree with the numbers of .0667 ml/1L starter. This is the only figure that makes sense. Also, head retention is not an issue so long as the yeast digest the oil. Finally, I am still scratching my head about where the sterols should come from in non-aerated wort... maybe apple cider is a good idea for a starter.

In any case, the real experiment would be to use the same yeast, one aerated and one olive oil, over multiple batches of beer to test longevity and long-term yeast health.

Happy brewing!!!

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