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Old 12-13-2011, 10:58 PM   #101
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I think, rather, that the brewery wouldn't want to risk failure of product. Head retention is probably the least of the worries. I would worry about actual yeast propagation, taste, effective yield, overall quality and repeatability. They tend to stay with what they know works. I can also see Dogfish Head just trying it to prove it works... or not. I wouldn't do it even as a microbrewer until I saw real science and statistical results. Most breweries just can't afford to lose a product or even take a chance on it.
From what I've read the amount is rather miniscule. Head retention and flavor wouldn't be a concern.
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Old 12-14-2011, 12:16 AM   #102
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It really may just come down to ain't broke don't fix it. I'll have to post a little experiment I did with this a long while back. I had 6 one gallon jugs three with 5mico-l of OO 2 aerated with O2 one I did nothing.(I think) all pitched with a standard pitching rate of 1e6 cells/ ml/deg Plato. The OO attenuated a couple days faster, but they all reached the same terminal gravity, and tasted the same, with no effect on head retention.


none O2 O2 OO OO OO
1 2 3 4 5 6
0hr 1.052 1.052 1.052 1.052 1.052 1.052
12hr 1.048 1.052 1.052 1.052 1.052 1.052
24hr 1.044 1.046 1.046 1.048 1.048 1.048
36hr 1.041 1.043 1.043 1.043 1.043 1.044
48hr 1.038 1.038 1.038 1.038 1.038 1.038
72hr 1.036 1.036 1.036 1.034 1.034 1.034
96hr 1.031 1.031 1.031 1.028 1.028 1.028
120hr1.026 1.022 1.022 1.014 1.014 1.014
216hr1.012 1.012 1.012 1.012 1.012 1.012

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Old 12-14-2011, 01:00 AM   #103
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It really may just come down to ain't broke don't fix it. I'll have to post a little experiment I did with this a long while back. I had 6 one gallon jugs three with 5mico-l of OO 2 aerated with O2 one I did nothing.(I think) all pitched with a standard pitching rate of 1e6 cells/ ml/deg Plato. The OO attenuated a couple days faster, but they all reached the same terminal gravity, and tasted the same, with no effect on head retention.


none O2 O2 OO OO OO
1 2 3 4 5 6
0hr 1.052 1.052 1.052 1.052 1.052 1.052
12hr 1.048 1.052 1.052 1.052 1.052 1.052
24hr 1.044 1.046 1.046 1.048 1.048 1.048
36hr 1.041 1.043 1.043 1.043 1.043 1.044
48hr 1.038 1.038 1.038 1.038 1.038 1.038
72hr 1.036 1.036 1.036 1.034 1.034 1.034
96hr 1.031 1.031 1.031 1.028 1.028 1.028
120hr1.026 1.022 1.022 1.014 1.014 1.014
216hr1.012 1.012 1.012 1.012 1.012 1.012
This is more or less what Grady Hull's experiment found as well. There is a (mistaken) perceived notion out there that OO actually affects attenuation. The data does not support this.
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Old 12-14-2011, 01:12 AM   #104
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I dont think anyone expects it to affect attenuation. But it might help the yeast get high attenuation if there is not enough o2. If this test had been done in a high gravity beer, maybe the results would be different.

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Old 12-14-2011, 01:35 AM   #105
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good point sea bass, some one should take this on. Hi gravity Olive oil test.

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Old 12-14-2011, 01:54 AM   #106
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We also have to take into account that most of us are accidentally aerating during our transfer. I also constantly shake my starters with OCD precision.

From my perspective, the only conclusive tests would be high gravity brews in a closed system where we can be sure no o2 is being introduced after the boil. One with no aeration or OO, one with o2, and one with just OO.

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Old 12-14-2011, 02:38 AM   #107
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I wish I had a way to test this for you guys!!!... side by side like that sounds killer, but until that wireless gravity meter makes its way to my house.... I apologize.

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Old 12-19-2011, 05:28 AM   #108
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dang it..... it seems to have stalled for me :-( but I didn't get to oxygenate as I hoped to, forwhatever reason. I stirred vigorously and added another starter of yeast, but hey, high gravity is chalenging for a reason, and I love that I might finally "fail" at beer

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Old 12-19-2011, 11:54 AM   #109
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dang it..... it seems to have stalled for me :-( but I didn't get to oxygenate as I hoped to, forwhatever reason. I stirred vigorously and added another starter of yeast, but hey, high gravity is chalenging for a reason, and I love that I might finally "fail" at beer
Try this before you throw it out:

1. Elevate the wort to 72F/22C or even to 75F/24C

2. Get some of the wort and get a starter culture going with a fresh yeast batch.

3. Add yeast nutrient. Available at LBS.

4. Oxygenate with pure O2 if you can. If that isn't possible, shake the wort vigorously.

I think this could restart the process. I think your yeast is just exhausted and would probably come back.
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Old 12-19-2011, 09:17 PM   #110
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yes, that is gooood advice. I have done 2 and 3, acctually added trappist high gravity, becuase I bought the wrong yeast to start, but no harm in taking it to THAT yeast's max and then adding WLP099 right??

Certainly going to buy an O2 setup, and get a reading on my fermentation temps, I bet it was a little low, I am turning my thermostat up a bit :-) good an excuse as any right???, I used the only bucket without an LCD thermometer on it (can't wait to get a "Beer Bug")

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