seabass07

Recipes 

There's no harm. I've been messing around with this for a while and have come to the conclusion that the proper amount is so far below the threshold that would have negative affects that there is no downside. Try it on a recipe you make regularly and see what your results are. I look at it as an additional yeast nutrient that will help assure healthy yeast cells. I've stopped any aeration other than what happens from dumping my wort quickly into the fermentor and have had good results. I use the OO in my starters on a stir plate. I also have no way to quantify how helpful it is other than a good product.

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outside92129

Recipes 

I've been using it on all my starters for the last year (just like the research paper says) and have had no ill effects. I put in a few drops, and most of the extra floats and gets poured off later.

Firebat138

Recipes 

so what about putting a toothpick in the oil and then in the fermenter.. would that be enough

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Denny

Recipes 

Sure you do. Do a split batch. Use OO on one half and just pour the other half like you usually do. The do a blind triangle tasting. I bet I know what the results will be.....

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broadbill

Recipes 

This would be the experiment to do, and one that wasn't actually done in Grady Hull's thesis.

seabass07

Recipes 

Most likely, absolutely no difference. I've had good results with and without it. My point about not being able to test it is due to the fact that there is a lot of aeration going on during the transfer.

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ArcLight

Recipes 

>>Most likely, absolutely no difference. I've had good results with and without it. My point about not being able to test it is due to the fact that there is a lot of aeration going on during the transfer.

I don't think the aeration during the transfer is as much as you think. It may be 3PPM, not 8PPM.
If OO is as good as a minute of vigorous shaking/rocking the fermentation bucket/carboy, there probably isn't much advantage.

On the other hand, if OO helps augment the dissolved O2, it might be worth it.

I think a better test is - normal transfer + OO vs active shaking. Also, for higher gravity beers, does the OO help?

mrwilson

Recipes 

I had been a fan of this for a while until my last two batches were contaminated by the olive oil. I now use a wine whip for aeration.

Denny

Recipes 

But it was done by a homebrewer on HBD.org. A guy I know have great confidence in his results.

http://hbd.org/discus/messages/43688/45581.html

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Life begins at 60....1.060, that is!

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Wynne-R

Recipes 

Denny do you happen to know the conditions on that experiment? All I could find is ‘OO vs 02'. How much oxygen? How much oil? Any incidental aeration? What kind of beer?

If they were going with the nonsense with the toothpick it would be way different than a couple of drops.

Also not sure what sort of flavor ‘clean’ is.