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BYO Published and article on using olive oil in a starter instead of doing aeration to a 5 gal batch of wort.
The premise being that if you add a tiny amount of unsaturated fatty acids (UFA)the yeast will not need oxygen to create UFA's therefore you don't need to aerate wort thus ensuring a longer life before oxydation sets into your beer.
New Belgium Brewing did this on their Fat Tire Ale on a side by side comparison. It doesn't effect head rention but ester production increases though, however not enough for judges to say it was out of spec. After three weeks they thought the standard beers were more oxydized.
The rate of olive oil needed was 1mg/25 Billion Cells. So an average ale w/ 150 billion cells 150/25 = 6mg = .006grams.
The article says unless you have lab equipment to measure this you gotta wing it so to speak. They suggested sterilizing a wire, like one would do a innoculation loop, and dip it in oil then stir it into the starter. Use aeration on the starter like a stir plate. Just pitch the yeast slurry. If a yeast cake use a tiny drop and stir in well.
Sounds like a cool idea if you don't have an O2 set-up. :rockin:
Source Info: BYO May-June 2008 Vol 14, No.3 page 34
The premise being that if you add a tiny amount of unsaturated fatty acids (UFA)the yeast will not need oxygen to create UFA's therefore you don't need to aerate wort thus ensuring a longer life before oxydation sets into your beer.
New Belgium Brewing did this on their Fat Tire Ale on a side by side comparison. It doesn't effect head rention but ester production increases though, however not enough for judges to say it was out of spec. After three weeks they thought the standard beers were more oxydized.
The rate of olive oil needed was 1mg/25 Billion Cells. So an average ale w/ 150 billion cells 150/25 = 6mg = .006grams.
The article says unless you have lab equipment to measure this you gotta wing it so to speak. They suggested sterilizing a wire, like one would do a innoculation loop, and dip it in oil then stir it into the starter. Use aeration on the starter like a stir plate. Just pitch the yeast slurry. If a yeast cake use a tiny drop and stir in well.
Sounds like a cool idea if you don't have an O2 set-up. :rockin:
Source Info: BYO May-June 2008 Vol 14, No.3 page 34