There is a facinating thread going on over at probrewer with regards to using olive oil to oxygenate the yeast prior to pitching and in the wort itself:
http://www.probrewer.com/vbulletin/showthread.php?t=17419&highlight=olive+oil
Has anyone on the homebrew front tried this? I did a search and did not find anything; seems like a real interesting method for yeast propagation, faster fermentation, and improvements to the taste and mouthfeel.
Thoughts?
http://www.probrewer.com/vbulletin/showthread.php?t=17419&highlight=olive+oil
Has anyone on the homebrew front tried this? I did a search and did not find anything; seems like a real interesting method for yeast propagation, faster fermentation, and improvements to the taste and mouthfeel.
Thoughts?