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Old 01-06-2013, 05:02 AM   #11
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Originally Posted by JoeLindley View Post
Why the olive oil? Somebody has to ask...
Hot topic for awhile here:
http://www.homebrewtalk.com/f13/usin...-oxygen-47872/
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Old 01-06-2013, 02:26 PM   #12
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One drop of olive oil is way too much.

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Old 01-07-2013, 01:06 AM   #13
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One drop of olive oil is way too much.
Agreed, it is more than needed. But when you say too much, it gives the indication that it is a problem. Please tell me what problem I should expect to have with 1 drop of olive oil?
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Old 01-08-2013, 02:12 PM   #14
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Agreed, it is more than needed. But when you say too much, it gives the indication that it is a problem. Please tell me what problem I should expect to have with 1 drop of olive oil?
It doesn't take much oil to severely harm head retention. Is one drop enough to cause issues though? I don't know.

Another thought, over-oxygenation causes excess cell growth, could be another thing to watch for.
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Old 01-12-2013, 02:05 AM   #15
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It doesn't take much oil to severely harm head retention. Is one drop enough to cause issues though? I don't know.

Another thought, over-oxygenation causes excess cell growth, could be another thing to watch for.
I would expect any excess oil would sit on the top, and when I rack to a secondary (which is the plan), most of it will be left behind. There is very little in there, just a few small spots on the surface.

It took 4 days for the yeast to get going. I hope the beer will be OK; everything was well sanitized, and airlock placed on and not disturbed. The intent was to try and get the Lacto going before the yeast. I guess it did as I planned, but I not sure if I want to do it again. I'll probably taste a sample when fermentation dies down to see what I have got, before putting it away for the next year
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Old 01-18-2013, 02:02 PM   #16
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I would expect any excess oil would sit on the top, and when I rack to a secondary (which is the plan), most of it will be left behind. There is very little in there, just a few small spots on the surface.
I brewed a walnut brown ale, with toasted/ground walnuts in the mash. The was enough oil that the head retention on the finished beer was slightly worse than cocoa-cola. Significantly more oil, but I left a good 1/2 inch of beer behind to avoid taking the "floating" oil, and it still didn't work.
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Old 01-18-2013, 04:56 PM   #17
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Oil is slightly soluble in ethanol due to the polarity of the molecules. Despite most of it floating, there is almost certainly an impact.

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Old 01-19-2013, 03:42 AM   #18
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points for spelling roeselare right, you have joined the hbt correct minority! i have a red ale w/ roeselare that is just over 6 months old, but started with neutral ale yeast. but i split it into 3 containers to age; 1 got the yeast cake, 1 got no yeast cake, and 1 i aerated the hell out of and left headspace. unfortunately i'm just not ready to sample them quite yet but i'll report back at some point!
Ooh, be sure to make a thread about that.
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Old 01-19-2013, 03:43 AM   #19
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I brewed a walnut brown ale, with toasted/ground walnuts in the mash. The was enough oil that the head retention on the finished beer was slightly worse than cocoa-cola. Significantly more oil, but I left a good 1/2 inch of beer behind to avoid taking the "floating" oil, and it still didn't work.
I brewed a 1gal beer with 2 pounds of peanuts, and head retention was pretty good.

I'm not convinced.
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Old 01-19-2013, 08:01 AM   #20
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Ooh, be sure to make a thread about that.
in another 6 months, i promise i will!
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