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Old 05-25-2011, 12:20 AM   #1
Islandboy85
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Nov 2009
Dallas, Texas
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I'm reading Yeast A PRactical Guide to Beer Fermentation. On page 77 they talk about adding 1 mg olive oil to 25 billion cells of yeast a few hours before fermentation. The idea behind this is to not have to aerate your wort. I wonder what the oil would do to the head retention of the beer. I thought any oil would hurt that dramatically.

 
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Old 05-25-2011, 12:23 AM   #2
noggins
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Sep 2010
San Antonio, Texas
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read this thread when you have a bunch of time to kill:

http://www.homebrewtalk.com/f13/usin...-oxygen-47872/

basically, it's a lot easier to just shake your wort, rather than risking ruining it.

 
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Old 05-25-2011, 12:23 AM   #3
brewmonk
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Apr 2009
Sharon,MA
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i have NO idea, but if i was going to try that (on a 5 gal batch) i'd fill the carboy to the TOP, and hope that the crown and fermentation pushed it up and OUT!
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Old 05-25-2011, 01:21 AM   #4
theredben
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Dec 2010
Langley, BC
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Coles Notes: Seems to work just as well as aeriation, but given the small volumes of wort we are dealing with (~20L), we cannot measure that precise. Even if you used a milligram scale at work, more would stick to the side of the cup than you would use in total.

 
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