the white labs blog had a post about this in July, I emailed her my results from my Belgian ale experiment several years ago where I split the batch (12gallon) 7 ways, one 6 gallon carboy that got O2 and a starter made on the stir plate and 6 one gallon jugs, one got O2, one had no aeration and three got a drop of olive oil, all batches where pitched with 1^6 cells/ml/º Plato. I did not see a big difference between the six one gallons over all, but the OO batches all finished about a day quicker than all the other batches. One note was all the One gallon brews tasted the same but the 6gallon batch had a better ester profile. This was most likely due to fermenter geometry and not the addition of olive oil
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