All controls were aerated in-line, with micro filtered compressed air, in excess of
saturation for the entire duration of the transfer according to the breweries standard
operating procedures. The tests were not aerated. For the test fermentations, olive
oil was added to the yeast in storage tanks five hours prior to use and the amount
added increased with each trial.
What Hull did was no air or oxygen for the oil batches. The people on this forum that have reported success with oil are aerating the wort somewhat through normal handling. It occurs to me that might be the best of all possible worlds. We could reduce staling and still have healthy happy yeast without all that shaking and bubbling.
Just wondering where Vance was on that spectrum and if he fell for the toothpick hooey.
Yup, thats where toothpick hooey started. He made a mistake, it should have been .083 mL, about two drops.