So I don't normally use liquid yeasts, and not ever made a starter but this time my Wyeast 1318 was already 5 months old so I figured I should check viability and step up the healthy cell count. I have been reading with interest some people's experience with using olive oil in their brews as a substitute for aeration of the wort prior to pitching. I figure I would give it a go as I don't have a stir plate and I didn't much like the idea of having to swirl the starter every hour or so.
So I made my ESB wort (1054 SG before pitching the starter) and 4 days into primary fermentation it seems to be moving along well, but will reserve final judgment when it comes time to crack the first few bottles.
Anyone else had some experience with using olive oil as a substitute for a liquid yeast starter?