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Old 07-08-2010, 03:59 PM   #1
TheWeeb's Avatar
May 2010
Denver, Colorado
Posts: 1,125
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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:


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.

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Old 07-08-2010, 04:02 PM   #2
Bensiff's Avatar
Mar 2008
, Washington, the state
Posts: 4,918
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I know its been talked about a lot in the past, sure you could find the threads somewhere. I haven't tried it, I'm happy with the results of pure oxygen.

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Old 07-08-2010, 05:16 PM   #3
FromZwolle's Avatar
Mar 2010
beecher, il
Posts: 8,555
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i tried it once and didn't notice anything off about the finished beer. i'll probably try it a few more times in the future, and take better notes. give it a shot and see what happens.

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Old 07-08-2010, 07:25 PM   #4
Jun 2005
Eugene, OR
Posts: 4,791
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The only objective test I've seen at the homebrew level showed that most people preferred the beer made without the olive oil. IIRC, New Belgium, who firsat worote about the techniques, stopped doing it because they felt it shortened shelf life.
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Old 07-08-2010, 07:32 PM   #5
Jul 2010
Posts: 4

i have done this for 3 batches of my beer, all have had healthy fermentations and reached their target FG. I have read the entire paper writen on this (it was a Master Thesis for a brewing student and conducted at NB) and it is quite interesting, you can find it if you google it. I would recomend this to other homebrewers.

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Old 07-08-2010, 07:37 PM   #6
May 2009
Los Angeles
Posts: 8,216
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I tried it out after reading the paper a while back...maybe a year ago. Beer tasted find and fermented out normally.

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Old 07-08-2010, 09:16 PM   #7
Sep 2009
North Dakota
Posts: 2,947
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The only problem is that they say it is virtually impossible to measue out and dispense an amount small enough for a typical five gallon homebrewers batch of beer. Something like dipping in a toothpick or something.......it does sound interesting though.

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Old 07-08-2010, 09:26 PM   #8
AZ_IPA's Avatar
Jun 2008
The Cold Part of AZ
Posts: 53,021
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The problem I have with this approach is that it just seems like too much effort.

I have had healthy fermentations and reached target FG for all of my beers, and I've never bothered trying the olive oil thing.

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Old 07-08-2010, 09:40 PM   #9
Jan 2009
Posts: 4,998
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I heard that the olive oil thing was debunked more than a year ago. I don't have links to the details, but someone relayed this to me from last year's AHA convention where it was covered in one of the talks. The bottom line is that olive oil was not a good substitute for aeration with pure O2. I've tried it and it did not harm, but I can't say definitively that there was a benefit either.

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Old 07-09-2010, 05:17 AM   #10
Nov 2008
Boulder, Colorado (beer central)
Posts: 76
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I've always used olive oil in my batches and I have consistently healthy fermentation. Been brewing for over 6 years both at home and professionally. From my experience you do not taste the difference between 02 and olive oil. I would actually venture that my lag time is less when using olive oil among the menagerie of other benefits.
I like beer.


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